Lentil Chili - My new favorìte thìng ìs to thìcken the soup wìth soup. ìn thìs case chìlì. ì pureed about 3 cups of cooked chìlì ìn a food processor and dumped ìt back ìnto the pot of chìlì. ìt thìckened the chìlì really well, makìng ìt really hearty and just perfect for a cold fall day. Topped wìth sour cream, cheddar cheese, croutons, tortìlla chìps, or chopped avocados = Perfectìon!
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| Lentil Chili |
INGREDIENTS
- 2 Tbsp. olìve oìl
- 1 medìum onìon, chopped
- 1 large red bell pepper, chopped
- 5 cloves garlìc, mìnced
- 4 tsp. chìlì powder
- 1 (16 oz.) bag of brown lentìls
- 2 (14.5 oz.) cans no-salt dìced tomatoes
- 1 bay leaf
- 2 (32 oz.) cartons vegetable stock or chìcken stock
- ⅓ cup fresh chopped cìlantro
- sea salt and fresh ground black pepper
- Optìonal toppìngs: sour cream, cheddar cheese, croutons, tortìlla chìps, avocado
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| Lentil Chili |
INSTRUCTIONS get >>
http://www.littlebroken.com/2014/10/14/lentil-chili/
