How to make Lentil Chili
Lentils are a heart-healthy powerhouse. A ½ cup of cooked lentils contains approximately 12 grams of protein and 4 grams of fiber. They’re an easy plant-based alternative to ground beef, chicken, and turkey. The first time I used these versatile legumes in a chili recipe, my children didn’t even notice. They said, “this looks just like ground beef!” Since then, lentils have been in our plant-based meal rotation.
Lentils are also a great source of iron and potassium. Potassium is essential to a heart-healthy diet because it aids in maintaining normal blood pressure levels. Lentils do not contain wheat which makes our chili recipe gluten-free. As for their taste, lentils absorb the flavors of their surrounding ingredients and that’s exactly what happens in this comforting fix-it and forget-it recipe. Warm-up this season with a cup of lentil chili. Your heart will thank you.
- 2 tablespoons extra virgin olive oil
- 1 c medium sweet onion, chopped
- 3 cloves garlic, minced
- 1 c cooked (steamed) lentils
- 2 medium raw carrots (approx. 1 c), shaved
- 2 green sweet banana peppers, chopped
- 2 (14.5 oz) cans diced tomatoes
- 1 (28 oz) can crushed tomatoes
- 1 (28 oz) can tomato sauce
- 2 sprigs oregano, leaves only
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- freshly grated cheddar cheese, to taste
- tortilla strips, to taste
- Warm evvo in a stockpot or slow cooker.
- Sauté onion and garlic until tender.
- Add the remaining ingredients to the stockpot or slow cooker.
- Cook chili for at least 3 hours on low heat. Stir occasionally.
- Top each bowl with freshly grated cheddar cheese (vegan cheese optional) and tortilla strips.