Spicy Lentil Chilli perfect for cold winter day!

I love anything that is healthy and taste good.  My Vegan Lentil Chili is a perfect example of a so good for you tasty meal! I eat this filling yet light chili after a hot power yoga or on a cold snowy day.  Combining lentils with chick peas adds protein and fiber to the vegetable mix. I make a batch freezing individual serving for later eating!

2 boxes(32 oz) organic vegetable broth, I like Full Circle organic
1 medium onion, chopped
l large red bell pepper, chopped
1 jalapeno, chopped
1 cup sliced baby carrots
5 cloves garlic, finely chopped
4 teaspoons salt-free chili powder
1 (16 oz) package brown lentils
2 cans(15 oz) cans no salt added diced tomatoes, I like Del Monte petite cut
2 cans (15.5 oz) Chick Peas, I like Goya Premium
1/4 cup chopped cilantro

Bring one cup broth to simmer in a large pot over medium high heat.  Add onion, pepper, carrots and garlic cooking about 8 minutes.  Stir in chili powder cooking 1 minute, stirring constantly.  Add rest of broth and remaining ingredients except cilantro.  Bring to a boil, reduce heat to medium low and simmer covered for 30 minutes until lentils are almost tender. Uncover and cook 10 minutes longer.  Stir in cilantro and serve.


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