Chili is one of the best meals to make during Fall and Winter and this hearty dish is the greatest comfort food.
I love making chili on a Sunday when I have time to make homemade bread, which pairs perfectly with chili. But of course, tortilla chips are a must have as well. Enjoy!
Ingredients
1 1/4 cups dried lentils
1 (900 ml) container vegetable broth
1 (680 ml) bottle of strained tomatoes
1/2 cup water
1 (540 ml) can kidney beans -drain the liquid and rinse
2 celery stalks -diced
2 cups cherry tomatoes cut into quarters
1 cup diced peppers of choice
3 scallions -thinly sliced
2 tsp chili powder
2 tsp garlic powder
2 tsp onion powder
Salt and black pepper to taste
Pinch of red pepper flakes
Directions
- Put the dried lentils and 2 cups of vegetable broth in a large pan and heat on medium. Bring to a soft boil.
- Reduce the heat to low and cover.
- Cook for 25 minutes.
- Remove the cover and pour the strained tomatoes into the pan. Add 1/2 cup of water to the bottle and put the lid on. Shake well and pour the remaining liquid into the pan.
- Add in the remaining ingredients, including the remaining vegetable broth, and mix well.
- Bring to a low boil and cook for 1 hour. Mix often.
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