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lentil chili
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Servings:
6 servings
Author:
Chef Abbie Gellman RD
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Course:
Soup
Main Course
Keywords:
Vegan
chili
Lentil
🧂 Ingredients
1 tablespoon
vegetable oil
1
onion
diced
1
bell pepper
diced
1
jalapeno
diced or minced
1 teaspoon
kosher salt
¼ teaspoon
black pepper
3 cloves
garlic
minced
2 tablespoons
chili powder
1 tablespoon
cumin
1 teaspoon
cinnamon
2 tablespoons
tomato paste
1
can
15-ounce crushed tomatoes
3 cups
low sodium vegetable stock
¾ cup
dry red lentils
1
can
15-ounce low sodium black beans, drained and rinsed
1 tablespoon
honey
Optional: 2 cups frozen corn
¼ cup
chopped cilantro
Optional: diced avocado
shredded cheese, sour cream
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Instructions
1
In a large pot over medium heat, add oil. Then add onion, bell pepper, jalapeno,
salt, and pepper and saute 3 to 4 minutes.
2
Add garlic, chili powder, cumin, cinnamon, and tomato paste and saute 1 minute.
3
Add diced tomatoes, stock, lentils and bring to a boil. Once boiling, add beans
and reduce to medium-low heat, cover, and simmer for 15 minutes.
4
Add honey and optional corn, cover, and simmer for 5 minutes.
5
Stir in cilantro.
6
Serve with avocado, shredded cheese, and sour cream.
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