#1,387: Lentil Chili

I was too lazy to make this recipe on the stovetop, so I threw it all together in the crockpot (the first 10 ingredients listed) and let it cook for about 5 hours on high, until the beans and the carrots were soft.  I am really enjoying eating this chili this week for my dinners.  It was simple, it is filling and it is so healthy.

When it was done cooking I added the salt, pepper and cilantro, and stirred it all to combine.  So simple, one crockpot to clean!  The directions below say to puree some of the cooked beans and add it back into the recipe, I did not bother doing that step.  It was good just the way I made it.  

2 Tbsp. olive oil

1 medium onion, chopped

1 large red bell pepper, chopped

5 cloves garlic, minced

4 tsp. chili powder

1 (16 oz.) bag of brown lentils

2 (14.5 oz.) cans no-salt diced tomatoes

1 bay leaf

2 carrots, diced

2 (32 oz.) cartons vegetable stock or chicken stock

⅓ cup fresh chopped cilantro

sea salt and fresh ground black pepper

Optional toppings: sour cream, cheddar cheese, croutons, tortilla chips, avocado

In a large soup pot, heat olive oil over medium heat. Add onion and red bell pepper; saute the vegetables for 8 minutes or until onion is soft and lightly browned.

Stir in garlic and chili powder; cook for 1 minute.

Add lentils, tomatoes, bay leaf and vegetable stock. Bring to a boil, lower the heat to medium-low and simmer partially covered for 30 minutes or until lentils are tender. Remove from the heat and discard the bay leaf.

Transfer 3 cups of cooked chili into a food processor and process until pureed; add the pureed chili back into the remaining chili and stir to combine. Adjust salt and pepper as needed.

Stir in cilantro and serve.