Lentil Chili

We love this vegetarian, protein-packed chili recipe

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. Serve over brown rice or with whole-grain hearth bread. Bonus—it freezes well, perfect for make-ahead lunches.

Serves: 8

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 ¼ cups lentils)
2 (15 ounce) cans no-salt-added diced tomatoes
¼ cup chopped cilantro

METHOD

Bring ¾ cup broth to a simmer in a large pot over medium-high heat. Add onion, bell pepper and garlic and cook about 8 minutes or until onion is translucent and pepper is tender. Stir in chili powder and cook 1 minute, stirring constantly. Add lentils, tomatoes and remaining 7 ¼ cups broth. Bring to a boil, reduce heat to medium-low and simmer, partially covered, 30 minute or until lentils are almost tender. Uncover and cook 10 minutes longer. Stir in cilantro and serve.

Enjoy!

Recipe reprinted with permission of Whole Foods Market. See original here.

 

Whole Foods Market carries the finest natural and organic food available, from everyday value items to unique specialty products. It features foods in their purest state, free of artificial flavours, colours, sweeteners, preservatives and hydrogenated fats. Whole Foods Market supports organic farmers, growers and the environment through a commitment to sustainable agriculture and by expanding the market for organic products.