Easy Lentil Chili

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Easy Lentil Chili

This uncomplicated vegetarian chili recipe makes employ of lentils as a replacement of beans. Brown lentils work finest as they’re going to retain their form even when soft after cooking. Support over brown rice or with complete-grain fire bread.

  • 1 medium yellow onion, chopped
  • 1 gigantic purple bell pepper, chopped
  • 8 cup low-sodium vegetable broth, divided
  • 5 cloves garlic, finely chopped
  • 4 teaspoon salt-free chili powder
  • 2 1/4 cup brown lentils
  • 2 15-ounce cans diced tomatoes
  • 1/4 cup chopped unusual cilantro
  1. Warmth a gigantic pot over medium-high warmth. When sizzling, add onion and bell pepper; cook, stirring repeatedly, until greens brown and originate to follow the bottom of the pot, about 6 minutes. Bolt in 3 tablespoons of broth and proceed to cook, stirring, until onion is soft and frivolously browned. Bolt in garlic and chili powder and cook 1 minute, stirring continuously. Add lentils, tomatoes and closing broth. Carry to a boil, decrease warmth to medium-low and simmer, partially covered, half-hour or until lentils are virtually soft. Present and cook 10 minutes longer. Bolt in cilantro and motivate.

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