LENTIL CHILI #vegan #delicious

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"Meatless?" That was hubbys response when I said we're having veggie lover bean stew yet after couple of nibbles I prevailed upon him.

I had my questions excessively when I previously made this bean stew as I'm generally somewhat incredulous of dishes that are changed to an outrageous to make them "more advantageous." Like substituting chocolate with something that takes after chocolate however fixings are a long way from chocolate? Not a fan. I mean don't misunderstand me, I'm about clean eating however changing a formula to a point to make it so solid that half of the fixings are man made and not by any means genuine? Not a fan.

So when the possibility of lentil bean stew came about it sounded delish and unnerving. I wasn't generally substituting anything with man made however taking something out that was kinda of THE fundamental fixing. Stew without the meat? In what manner would that be able to be? Stew has this particular thick taste and surface and to have the capacity to imitate that with lentils, I wasn't so certain however after one chomp I overlooked what I was absent. Generous, stout, and thick that is the thing that this lentil bean stew is about.

  • 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

  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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