3 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.
Wow...this looks amazing!
3 years ago·Reply
This is one of my favorite winter foods, especially with some really great sour dough bread on the side and extra parsley :)
3 years ago·Reply
I loooooove when chili has red peppers in it!
3 years ago·Reply
Who needs ground beef :)
3 years ago·Reply