Description
A hearty chili made with green lentils that comes together in 30 minutes!
Ingredients
Units
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- 1 tbsp avocado oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 jalapeno pepper, chopped
- 15 oz can lentils, drained
- 1 1/2 cups crushed tomatoes
- 1/2 cup vegetable broth
- 2 tsp chili powder
- 1/2 tsp cumin
- 2 tsp paprika
- 1 tsp dried oregano
- 2 tsp brown sugar
- salt and pepper to taste
Instructions
- Heat the avocado oil in a pot on medium-high heat, then add the onion and garlic and sautee for 1-2 minutes.ย
- Next add the bell pepper and jalapeno pepper and continue to sautee for 2-3 minutes.
- Add in the lentils, crushed tomatoes, vegetable broth and spices and stir everything together, bringing the chili to a light boil.ย
- Reduce the heat to low, cover and let simmer for 15 minutes.
- Optionally transfer 1/2 the chili to a blender and lightly blend for 5 seconds. Then add the blended chili back to the pot and mix. (This is optional if you prefer a more blended texture to your chili.)ย ย
Notes
Store in the fridge for up to 4 days or in the freezer for 3 months.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 200
- Sugar: 7g
- Fat: 4g
- Carbohydrates: 26g
- Fiber: 9.5g
- Protein: 10g