Lentil Chili
Author: 
Recipe type: Chili, Soups
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
My best friends lentil soup recipe combined with my vegetarian chili recipe. Together, it's an unstoppable force of flavor.
Ingredients
  • 2 teaspoons olive oil
  • ½ cup red onion, chopped
  • 1 teaspoon garlic, minced
  • 1 cup carrot, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper chopped
  • 1 15-oz. can fire roasted diced tomato
  • 1 15-oz. can black beans, drained and rinsed
  • 1 15-oz. can dark kidney beans, drained and rinsed
  • 4½ cups unsalted vegetable stock
  • 1 cup brown lentils, picked through, rinsed and drained
  • 1 teaspoon chili powder
  • 1 teaspoon cumin powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon red pepper flakes
  • ½ cup frozen corn kernels
  • 1 15-oz. can peeled, crushed tomato
  • ½ cup meatless crumbles (Boca brand or similar)
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
Instructions
  1. Start by heating olive oil in a large stock pot.
  2. When heated, add onion and cook for 3-4 minutes until starting to soften.
  3. Then add garlic and cook for 1 minute.
  4. Next add carrot, green and red bell peppers and cook until peppers and carrot are tender, about 5-7 minutes.
  5. Add the drained beans and vegetable stock and cook another 10 minutes.
  6. Then add in the lentils, cover and let the soup come to simmer, another 8-10 minutes.
  7. Add your spices: cumin, chili powder, cayenne pepper, red pepper flakes and also add in the frozen corn kernels. Give the whole soup a good stir.
  8. Finally add the crushed tomato, meatless crumbles, salt and pepper and stir well.
  9. Cover and bring to small bubble and then simmer 30-35 minutes.
  10. Top with your favorite garnishes and enjoy!
Recipe by Not A Leaf at http://notaleaf.com/lentil-chili/