Lentil Chilli

• Gluten free

• Produce

  • 1 Bay leaf
  • 1 (16 oz. bag Brown lentils
  • 1/3 cup Cilantro, fresh
  • 5 cloves Garlic
  • 2 (14.5 oz. cans No-salt diced tomatoes
  • 1 Onion, medium
  • 1 Red bell pepper, large

• Canned Goods

  • 2 (32 oz. cartons Vegetable stock or chicken stock

• Baking & Spices

  • 4 tsp Chili powder
  • 1 Sea salt and fresh ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on littlebroken.com

Description

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: sour cream, cheddar cheese, croutons, tortilla chips, avocado

Directions

• 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.
• Stir in garlic and chili powder; cook for 1 minute.
• 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.
• 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.
• Stir in cilantro and serve.