Meatless Lentil Chili

• Vegan
• Gluten free

• Produce

  • 1 lb 2 cups french green lentils
  • 1 Bay leaf
  • 2 cups Carrots
  • 3 cloves Garlic
  • 1 cup Onion
  • 1 28 oz can Tomatoes, Whole With Juice

• Canned Goods

  • 3 oz Tomato paste
  • 8 cups Vegetable stock

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tbsp Chili powder
  • 1/4 tsp Cocoa powder, dark
  • 1/2 tsp Red pepper flakes
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on thekitchengirl.com

Description

Ingredients

• 2 Tbsp Olive Oil
• 1 cup Onion (1/2 onion diced)
• 3 cloves Garlic (minced)
• 1 Tbsp Chili Powder
• 8 cups Vegetable Stock
• 2 cups French Green Lentils (1 lb, sorted and rinsed)
• 1-28 oz can Whole Peeled Tomatoes (with juice)
• 3 oz Tomato Paste
• 1/2 tsp Crushed Red Pepper Flakes
• 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 1/4 tsp Dark Cocoa Powder
• 1 Bay Leaf
• 2 cups Carrots (1/2 lb chopped or shredded)

Directions

• Gather ALL ingredients and implement prep steps (chop, dice, etc).
• In a 4-qt sauce pot on medium heat, heat OLIVE OIL until shimmering (about 2 minutes).
• To the pot, add ONION and GARLIC; sauté until tender and fragrant; stir frequently (about 3 minutes).
• Stir in CHILI POWDER; continue to heat until toasted and fragrant, stirring as needed (about 2 minutes).
• Add VEGETABLE STOCK, LENTILS, WHOLE PEELED TOMATOES with juice, TOMATO PASTE, CRUSHED RED PEPPER, SALT, BLACK PEPPER, COCOA POWDER, and BAY LEAF; stir to combine; bring just to a boil.
• Stir in shredded CARROTS; turn heat to medium-low; cover and simmer until lentils are soft and chili thickens; stirring as needed (25-35 minutes)