Lentil Chili
It’s meatless Monday and we are celebrating the third day in our week of five fabulous fall recipes. Today, lentil chili!Lentils are awesome. Flat out awesome. Did you know that 99% of the worlds lentils come from Canada? Yup – and the main province is Saskatchewan! Eating local is perfection. Try this recipe and be sure to pick up the ingredients at your local farmer’s market.
Servings: 6
Ingredients
- about 2 tablespoons of olive oil
- 2 peppers
- jalapeño
- large red onion
- 1 tablespoon of chopped garlic
- 2 tablespoons of chili powder
- 1/2 a teaspoon of cumin
- 5 fresh tomatoes
- 1 can of corn I couldn't find fresh ears of corn...bummer
- 2 cups of red split lentils
- 1800 ml of vegetable broth
Instructions
- First - gather all of your ingredients.
- Next, chop the peppers, jalapeño, and the onion.
- Put them in a large pot with the olive oil and after about 5 minutes add the garlic and the spices.
- Then, cook for about another 5-7 minutes until the onions are nicely cooked.
- While that's cooking, start dicing up the fresh tomatoes.
- Add the 2 cartons of vegetable broth, the tomatoes, the lentils, and the corn to the pot.
- Bring it to a boil and then let it simmer for 25-30 minutes.
- Once the lentils are cooked, take about 4 cups of the chili and put it in your food processor. Blend.
- Then, add it back to the pot. This will help give it some thickness.
- Add your traditional chili toppings: sour cream, cheese, cilantro, and a slice of fresh avocado.
- That's it - you're done. Time to eat up.