My husband called me last night and asked the million dollar question: “What’s for dinner”? Hahahahaha… yesterday was grocery shopping day, and I had NOT gone grocery shopping yet. Plus side? I still had 1 meal left from my meal plan that I had not yet made… LENTIL CHILI!!! I told me husband as much, and his response was actually less than excited… can you imagine?! HA! J/K. I knew he was going to be a bit hesitant when he heard the word “lentil”. You think of anything but chili when you hear the word lentil.
I didn’t want to thaw my last pound of ground beef, I was saving that to make meatballs for my littles today, and I didn’t want to use it in chili if I didn’t have to. So… lentil chili it is! And you know what? We LOVED it!! My husband cleaned out his bowl and went back for seconds! And, if you change a few of my ingredients, you can make a vegetarian version for sure!!! This was a winner, don’t be scared off by the word lentil, even your kids would like it! Just wait until after they are done to tell them it was meat free deliciousness!
- 2 Tbsp. Extra Virgin Olive Oil
- 1/2 medium sweet yellow onion, chopped
- 3-4 mini sweet peppers (multi-colors), chopped
- 1 tsp Minced Garlic
- 3 tsp. Chili Powder
- 1/2 tsp ground cumin
- 1/2 tsp onion powder
- Dash cayenne pepper
- 2 TB Cornmeal mixed with 1/4 cup water to thicken chili
- 1/2 cup to 1 cup frozen whole kernel corn (or fresh)
- 1 can Organic Black Beans (rinsed)
- 1 1/2 cups rinsed brown Lentils
- 1 28 oz. can Fire Roasted Crushed Tomato
- 1 bay leaf
- 1 1/2 cartons (48 oz) Organic Low-sodium chicken Broth(use vegetable broth to go for the Vegetarian Option)
- ⅓ cup fresh chopped cilantro
- sea salt and fresh ground black pepper
- Optional toppings: sour cream, cheddar cheese, croutons, tortilla chips, avocado
- salt and pepper to taste
- In a large soup pot, heat olive oil over medium heat. Add onion and chopped peppers; saute the vegetables for 8 minutes or until onion is soft and lightly browned.
- Stir in garlic, cumin, cayenne, black beans and chili powder; cook for 1 minute.
- Add lentils, tomatoes, bay leaf and chicken broth (or veggie broth). Bring to a boil, lower the heat to medium-low and simmer partially covered for 30 minutes or until lentils are tender. Add the water and cornmeal mixture and let simmer for 5 minutes to thicken.
- Remove from the heat and discard the bay leaf.
- Add salt and pepper to taste.
- Stir in cilantro and serve.
Top with: more cilantro, cheese, sour cream, avocado pieces, etc!!! ENJOY, you seriously will!!
And now, for the quote of the day: