Lentils…were on my mind since past weekend, again thanks to the food bloggers conference. Canadian Lentils was the official sponsor and they even gave me real wood salad tongs, that I’m sure you will see in many pictures. As you can imagine, we had lentils for breakfast, lunch and dinner. Literally. Surprisingly, upon my return home I cooked more lentils. That tells me I like lentils.
A few years ago, lentils captured me mostly with their dirt cheap price, and that’s organic green lentils I’m talking about. Spinach and Lentil Soup from my Italian neighbour was my first time I ever tried lentils, and it went viral on Pinterest. Since then I also made lentil salad, curry and even a casserole that tastes delicious but didn’t win in a recipe contest. Oh well, it’s super delicious anyways, just lentils weren’t sprinkled on mac and cheese.
This vegan smoky, hearty and delicious chili is a perfect comforting meal on a cold winter evening. Sweet, with a hint of lime and a heat kick, it’s definitely far away from being boring. If you have no time to cook, pre-brown the veggies and throw everything in a slow cooker to enjoy later. The chili is mild enough for the little picky eaters. Mine didn’t ask for seconds but ate the firsts without any drama. I will take that.
- 2 medium onions, finely chopped
- 3 garlic cloves, minced
- 1 tbsp olive oil, extra virgin
- 5 large celery stalks, diced
- 1 + 1/2 cups green lentils, dry & rinsed
- 15 oz can black beans, drained & rinsed
- 1 cup corn (frozen is OK)
- 15 oz can diced tomatoes
- 4 cups vegetable broth
- 1 tbsp chili powder (more to taste)
- 2 + 1/2 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp thyme or oregano, dried
- 1 + 1/2 tsp salt
- 1 tsp ground black pepper
- 1/2 lime or lemon, juice of
- 1/4 cup cilantro, chopped
- Preheat large heavy bottom saucepan or dutch oven on low - medium heat and add olive oil. Add onions and garlic, saute until translucent or for 5 minutes, stirring occasionally.
- Add celery and lentils, saute for another 5 minutes, stirring occasionally. Add remaining ingredients, except lime juice and cilantro, stir and bring to a boil by raising heat to medium - high. Cover, reduce heat to low and cook for 1 hour or until lentils are tender. Add lime juice and stir to combine. Adjust chili powder to taste if necessary(my version is mild enough so kids can eat it). Serve hot garnished with cilantro.
- Slow cooker version: Follow the steps above, just instead of cooking on a stovetop for 1 hour transfer to a large slow cooker and cook on Low for 6 - 8 hours or on High for 3 - 4 hours.
Servings Per Recipe: 6
Amount Per Serving = 1 + 1/3 cups:
Total Fat: 8.1 g
Cholesterol: 0.0 mg
Sodium: 882.2 mg
Total Carbs: 44.3 g
Dietary Fiber: 14.5 g
Protein: 13.4 g
WW Points+: 7