4 years ago5,000+ Views
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 ⅓ cup fresh chopped cilantro sea salt and fresh ground black pepper Optional toppings: vegan sour cream, vegan cheddar cheese, croutons, tortilla chips, avocado INSTRUCTIONS In a large soup pot, heat olive oil over medium heat. Add onion and red bell pepper; saute the vegetables for 8 minutes or until onion is soft and lightly browned. Stir in garlic and chili powder; cook for 1 minute. Add lentils, tomatoes, bay leaf and vegetable stock. 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. 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. Adjust salt and pepper as needed. Stir in cilantro and serve.
This is one of my favorite winter foods, especially with some really great sour dough bread on the side and extra parsley :)
Who needs ground beef :)
I loooooove when chili has red peppers in it!
Wow...this looks amazing!