My favorite lentil chili!
We make this a lot this time of year when it’s chilly (see what I did there?) and yes, it has been cold here in SoCal! It’s so easy to make, easy to freeze and reheat, and easy to adjust if you want to do different veggies, or add more or less spice. Ya know….if you’re like me and can’t handle the We often do this combo of sweet potatoes and zucchini, but you could also do chopped carrots and peppers, or other veggies that sound good to you! Enjoy!
Lentil Chili (vegan)
1 Onion peeled, chopped
2 medium sweet potatoes, peeled & chopped
2 medium zucchini chopped
1 to 2 cloves garlic, chopped6
cups vegetable broth
1 cup dry lentils, rinsed
One can crushed tomatoes (28 ounces)
One can kidney beans (15 ounces)
1 teaspoon ground cumin
1 teaspoon paprika
(Optional)
2 tablespoons chili powder
1/2 teaspoon smoked paprika
*Place chopped veggies, onion, garlic, and 1 cup veggie broth/water in a large pot over medium-high heat. Cook around 5-7 minutes or until veggies soften. Add spices and cook for another minute.
Add lentils, kidney beans, tomatoes and remaining veg broth to pot. Cover and bring pot to a boil over high heat. Reduce to a simmer, stirring until lentils soften (maybe 45 minutes). Add salt and pepper to taste.
Enjoy with a sprinkle of cheese and avocado!