D I N N E R

l e n t i l   c h i l i 

I have been a vegetarian for a little over 2 years now. I am too much of an animal lover to support the industry, especially factory farms. I am not here to preach my beliefs and tell my readers what to eat but I want to share things that I enjoy. One of my greatest joys is cooking - I love experimenting with new recipes and finding things that both Robby and I like. Keeping the food we eat healthy is one of the most important things to me, I want us to be around for as long as possible ... living a healthy and above all happy life together. I want to share one of my go to recipes - lentil chili from Forks Over Knives (great documentary, book and cookbook - visit their site here). It is super easy, delicious and very healthy - not to mention so filling! 

Ingredients:

1 large yellow onion, chopped

2 Bell peppers, chopped

2 celery stalks, chopped

2 large carrots, sliced

4 cups vegetable broth

2 cups water

3 TB chili powder (I like it spicy)

2 tsp. cumin

1 tsp. paprika 

2 TB extra virgin olive oil

1/2 tsp. cayenne pepper

2 cups green lentils, rinsed

1 28 oz. can crushed tomatoes (I prefer San Marzano, my best friend, Mary, turned me on to these and they make a H U G E difference)

1 15 oz can kidney beans

Zest & juice of 1 lime

Chop all vegetables and put in a large soup pot.

Over medium-high heat, saute onion, celery, carrots and bell pepper in extra virgin olive oil. Stir occasionally and cook until soften, approximately 5-7 minutes.

Add chili powder, cumin, paprika, cayenne pepper, garlic powder and cook for an additional minute, stirring well.

Add lentils, crushed tomatoes, kidney beans, vegetable broth and water. Bring to a boil then cover and simmer for approximately 45 minutes, stirring occasionally. Once lentils are fully cooked zest lime and add juice.

I like to garnish mine with cheese and green onion. Serve with corn chips ... enjoy!

One pot will last us 1 week in the fridge!

xoxo