With all the cold weather here in the South I’ve been on a bit of a chili kick. Growing up in Florida I never was much of a fan of soup or chili because I think it’s a “cold weather” food. I’ve definitely grown to love the comfort food quality this winter and there are so many different varieties! Even my carnivorous husband has really enjoyed the vegan chili recipes I’ve been making so I’ve learned chili is a great way to get more vegetables in your diet and have filling, healthy vegan meals. I will post several more varieties soon – authentic chili con carne anyone? collards and pinto chili? Keep posted.
This is a fairly straightforward recipe … for the broth I suggest a homemade broth or a liquid concentrate all-natural broth. The concentrate broths are basically concentrated vegetable juice and contain very little sodium. Garnish ideas include fresh cilantro, scallions, and sour cream (or your favorite alternative).
8 cups low-sodium vegetable broth
1 medium yellow onion, chopped
1 large red or green bell pepper, chopped
1 large carrot, finely chopped
5 cloves garlic, minced
4 tsp. chili powder
1 (16 ounce) package lentils
2 (15 ounce) cans diced tomatoes (unsalted, no flavor)
Heat a dash of olive oil in a large pot over medium-high heat. Add the onion, bell pepper, and garlic and cook for a few minutes until fragrant. Add 3/4 cup broth and cook about 5 minutes until the pepper and onion are tender. Stir in chili powder and cook 1 minute, stirring constantly.
Add the lentils, tomatoes, and remaining 7 1/4 cups broth. Bring to a boil and reduce to a simmer.
Cook partially covered for about 30 minutes or until lentils are almost tender. Taste and determine whether you want to add a bit of salt for flavor. I found the chili powder & broth provided plenty of flavor. Uncover and cook another 10 minutes. Serve hot.
Recipe source: Adapted from a Health Starts Here recipe
Time: 45 minutes