Lentil Chili Recipe

If you love the rich and distinctive flavors of chili but aren't a fan of kidney beans, this lentil chili recipe is worth a serious look.

Rich in healthy protein, iron, lycopene, fiber, and a number of other health-promoting nutrients, this bean-less chili gets better with each passing day, so consider making a little extra and refrigerating or freezing leftovers.

Ingredients:

One pound of dried lentils, any color
1 cup crushed tomatoes
1/4 cup tomato paste
2 cups diced onion
2 tablespoons garlic, minced
2 tablespoons balsamic vinegar
2 tablespoons fresh lemon or lime juice
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon cayenne (optional, and only for those who like really spicy chili)
8 cups vegetable broth

Directions:

Combine all ingredients in a large soup pot. Bring to a boil, reduce heat, cover, and simmer over low to low-medium heat until lentils are tender - takes about 30 to 40 minutes.

Enjoy this delicious, protein-rich chili on its own, or with a bowl of rice, quinoa, or potatoes.

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