vegan LENTIL CHILI

Chili is a necessity this time of year and you can keep it healthy with this recipe for no-oil-needed vegan chili. Brown lentils are the star of the show here and you’ll opt for them instead of beans. The result is a super simple and totally satisfying meal. Garnish with avocado and cilantro and serve over brown rice or with toasted whole-grain bread.

Serves 8

 

This simple vegetarian chili recipe uses lentils instead of beans. Brown lentils work best as they will hold their shape even when tender after cooking.

 

Ingredients: 

• 8 cups low-sodium vegetable broth, divided
• 1 medium yellow onion, chopped
• 1 large red bell pepper, chopped
• 5 cloves garlic, finely chopped
• 4 teaspoons salt-free chili powder
• 1 (16-ounce) package brown lentils (about 2 1/4 cups lentils)
• 2 (15-ounce) cans no-salt-added diced tomatoes
• 1/4 cup chopped fresh cilantro

 

Method: 

Heat a large pot over medium-high heat. When hot, add onion and bell pepper; cook, stirring frequently, until vegetables brown and begin to stick to the bottom of the pot, about 6 minutes. Stir in 3 tablespoons of the broth and continue to cook, stirring, until onion is soft and lightly browned. Stir in garlic and chili powder and cook 1 minute, stirring constantly. Add lentils, tomatoes and remaining broth. Bring to a boil, reduce heat to medium-low and simmer, partially covered, 30 minutes or until lentils are almost tender. Uncover and cook 10 minutes longer. Stir in cilantro and serve.

 

Nutritional Info: 

Per Serving: 130 calories (5 from fat), 180mg sodium, 23g carbohydrates, (7 g dietary fiber, 7g sugar), 6g protein.