Lentil Chili

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This hearty chili is robust and satiating. Enjoy with a Whole-Grain Corn Muffin (or two) and even a dollop of Cheese Sauce. Keep this recipe on standby for anytime you want a warm, easy, and soothing stew.

Ingredients

  • 1 ½ cups yellow onion, chopped
  • 1 ½ cups celery, chopped
  • 1 cup carrots, sliced
  • 1 cup bell pepper, chopped
  • 1-2 garlic cloves, minced
  • 6 cups vegetable broth
  • 1 ½ tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon ground chipotle powder or smoked paprika
  • ½ teaspoon cayenne pepper
  • 2 cups green lentils, rinsed
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can kidney beans
  • zest and juice of 1 lime

Instructions

  1. In a large soup pot over medium-high heat, sauté onion, celery, carrots, bell pepper, and garlic in 1 cup of the vegetable broth. Stir occasionally and cook until vegetables soften, approximately 5-7 minutes.
  2. Add chili powder, cumin, paprika, ground chipotle powder, and cayenne pepper and cook for an additional minute, stirring well.
  3. Add lentils, crushed tomatoes, kidney beans, and remaining vegetable broth into the soup pot. Cover and bring to a boil. Cover and bring to a boil. Once boiling, reduce heat and simmer until lentils are soft, approximately 45 minutes, stirring occasionally.
  4. When lentils are cooked, zest and juice lime into the chili and stir. Taste and add spice according to preference. Serve hot with Whole-Grain Corn Muffins.

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Julieanna Hever

Julieanna Hever, R.D., is author of The Complete Idiot’s Guide to Plant-Based Nutrition, columnist for VegNews magazine and a special consultant to Forks Over Knives. Julieanna is also a nationally sought-out speaker and was recently featured on The Dr. Oz Show. Visit PlantBasedDietitian.com for updates from Julieanna.

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