I love anything that is healthy and taste good. My Vegan Lentil Chili is a perfect example of a so good for you tasty meal! I eat this filling yet light chili after a hot power yoga or on a cold snowy day. Combining lentils with chick peas adds protein and fiber to the vegetable mix. I make a batch freezing individual serving for later eating!
2 boxes(32 oz) organic vegetable broth, I like Full Circle organic
1 medium onion, chopped
l large red bell pepper, chopped
1 cup sliced baby carrots
5 cloves garlic, finely chopped
4 teaspoons salt-free chili powder
1 (16 oz) package brown lentils
2 cans(15 oz) cans no salt added diced tomatoes, I like Del Monte petite cut
2 cans (15.5 oz) Chick Peas, I like Goya Premium
1/4 cup chopped cilantro
Bring one cup broth to simmer in a large pot over medium high heat. Add onion, pepper, carrots and garlic cooking about 8 minutes. Stir in chili powder cooking 1 minute, stirring constantly. Add rest of broth and remaining ingredients except cilantro. Bring to a boil, reduce heat to medium low and simmer covered for 30 minutes until lentils are almost tender. Uncover and cook 10 minutes longer. Stir in cilantro and serve.
Good Dinner Mrs Mellen
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