As you know, today is “Make a vegetarian dish” for the 40 day Mindful Challenge!!  What WILL you make?  I challenge you to POST a pic of the dish along with the recipe!  It will be FUN!!!  My how time flys…are you being Mindful and playing along?  Don’t forget to TAG me, so I can see what you made!!  CHEERS!!

Meatless Monday never tasted so good! Hearty and chunky lentil chili much healthier than your traditional chili but tastes exactly like your favorite bowl of ground beef chili! |littlebroken.com @littlebroken #meatlessmonday #vegetarian #chili

INGREDIENTS

  • 2 Tbsp. olive oil
  • 1 medium onion, chopped
  • 1 large red bell pepper, chopped
  • 5 cloves garlic, minced
  • 4 tsp. chili powder
  • 1 (16 oz.) bag of brown lentils
  • 2 (14.5 oz.) cans no-salt diced tomatoes
  • 1 bay leaf
  • 2 (32 oz.) cartons vegetable stock or chicken stock
  • 1/3 cup fresh chopped cilantro
  • sea salt and fresh ground black pepper
  • Optional toppings: sour cream, cheddar cheese, croutons, tortilla chips, avocado
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INSTRUCTIONS

  1. In a large heavy duty dutch oven, heat olive oil over medium heat. Add onion and red bell pepper; saute the vegetables for 8 minutes or until soft and lightly browned, stirring occasionally.
  2. Stir in garlic and chili powder; cook for 1 minute.
  3. Add lentils, tomatoes, bay leaf and stock. Season with salt and ground black pepper, to taste. Bring to a boil, lower the heat to medium-low and simmer, partially covered for 30 minutes or until lentils are tender. Remove from the heat and discard the bay leaf.
  4. Transfer 3 cups of cooked chili into a food processor and process until pureed; add the pureed chili back into the remaining chili and stir to combine. Taste for salt and pepper.
  5. Stir in cilantro and serve.
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