Lentil Chili

• For 4 people
• Preparation time : 60 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Lentil Chili
  • Olive oil : 2 tablespoons
  • Onion (chopped) : 1 medium-sized
  • Garlic cloves (minced) : 3
  • Bell pepper (chopped) : 1
  • Carrot (chopped) : 1
  • Celery stalks (chopped) : 2
  • Red lentils : 1 cup
  • Canned diced tomatoes ((14 oz)) : 1 can
  • Vegetable broth : 4 cups
  • Chili powder : 2 tablespoons
  • Cumin : 1 tablespoon
  • Paprika : 1 teaspoon
  • Salt : 1 teaspoon
  • Black pepper : 1 teaspoon
  • Kidney beans ((15 oz)) : 1 can
  • Corn kernels (frozen or canned) : 1 cup
  • Lime (juiced) : 1
  • Fresh cilantro (chopped) : 2 tablespoons

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Heat the olive oil in a large pot over medium heat.
• Add the chopped onion, minced garlic, chopped bell pepper, chopped carrot, and chopped celery to the pot. Cook for about 5 minutes until the vegetables are softened.
• Add the red lentils, canned diced tomatoes, vegetable broth, chili powder, cumin, paprika, salt, and black pepper to the pot. Stir well to combine.
• Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, or until the lentils are tender.
• Add the kidney beans and corn kernels to the pot. Stir and let it simmer for an additional 10 minutes.
• Remove the pot from heat and stir in the lime juice and chopped cilantro.
• Serve the lentil chili hot, garnished with additional cilantro if desired.

Tips

• You can customize the spice level of the chili by adjusting the amount of chili powder and cumin.
• This chili tastes even better the next day, so consider making it ahead of time and reheating it for a quick and easy meal.

Information

• Lentil chili is a nutritious and filling vegetarian dish that is packed with protein and fiber.
• This recipe can easily be made vegan by using vegetable broth and omitting any optional dairy toppings.