Tuesday, June 4, 2013

Recipe Alert: Lentil Chili

Good Morning!

Boy, I woke up to a bit of a chill this morning. I checked the weather and saw this:
59 degrees!!! Are you kidding me?!?! It's June!! Anywho, as I was getting ready for work, I was thinking about what to make for dinner and all I can think about is having something warm, filling and of course healthy.  Then I thought about making Lentil Chili. A few weeks ago I modified a Whole Foods recipe for Lentil Chili and it turned out amazing. Yes, a big bowl of chili with a side of warm, crusty bread is certainly delicious!

Yes, this is a vegetarian chili but I promise you, you will not miss the meat. You definitely get more bang for your buck when using lentils. This chili is filled with protein, fiber and flavor.  Go ahead and make this. I guarantee you will not regret it!

Enjoy my recipe (modified from the Whole Foods app), for Lentil Chili!

1TB Olive Oil
2 quarts vegetable stock
1 Onion, diced
1 Red Bell Pepper, diced
1 jalapeño, diced
3TB Garlic, chopped
2TB Chili Powder
2tsp Smokes Paprika
1 16oz package Brown Lentils
2 15oz cans of diced tomatoes
1 bag Baby Spinach 
Optional: chopped cilantro

Heat the oil in a heavy pot on medium heat. Add onion, bell pepper, garlic and jalapeño. Sauté for 10 minutes or until onions are slightly browned. Add the chili powder and smoked paprika. Stir for another minute. Add the diced tomatoes and stir for a minute. Add the vegetable stock and lentils. Bring this to a boil and simmer for 25 minutes. Add the spinach and cilantro. Once spinach is completely wilted, turn off heat. Chili is ready to serve!

Enjoy with a piece of warm bread and a little shredded cheese sprinkled on top. 

Servings: 8

Calories per serving: 160

No comments:

Post a Comment