Lentil Chilli

My new favorite thing is to thicken the soup with soup. In this case chili. I pureed about 3 cups of cooked chili in a food processor and dumped it back into the pot of chili. It thickened the chili really well, making it really hearty and just perfect for a cold fall day. Topped with sour cream, cheddar cheese, croutons, tortilla chips, or chopped avocados = Perfection!


PREP TIME      30 mins
COOK TIME     40 mins
TOTAL TIME    1 hour 10 mins

  • 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


  • 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.

Full Recipes>>Lentil Chilli

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