Try this meatless version the next time you are in the mood for chili and you may be surprised at how hearty and tasty it is. Oh, and it’s loaded with protein, fiber, and vitamins AND almost completely fat free! Of course, I must give credit to my friends over at Forks Over Knives for the inspiration to make this dish. To get your vegan inspiration, please check out this amazing cookbook: Forks Over Knives, The Cookbook!
Ingredients (about 6 servings):
- 2 medium onions, chopped
- 1 cup celery, chopped
- 2 bell peppers, chopped (You can use any color. I used one green and one red.)
- 2-3 cloves garlic, minced
- 6 cups vegetable broth
- 2 Tbs chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp cayenne (if you prefer your chili a little on the spicy side)
- 2 cups lentils ( I use an even mixture of red and green)
- 1 box crushed tomatoes
- 2 cups cooked red kidney beans
- zest and juice of 1 lime
- salt and pepper to taste
Saute the chopped vegetables and garlic in 1 cup of the vegetable broth until soft. Add the seasonings and continue to cook for a minute or two. Add the lentils, beans, and tomatoes, cover and bring to a boil. Lower heat and simmer for about 45 minutes. Add the salt and pepper to taste and the lime zest and juice.
If you would like to keep this dish vegan, you can top with chopped green and red onions, guacamole, and maybe even some shredded “cheese.” I recommend the Daiya brand as it melts very nicely.
Otherwise, top with your favorite chili toppings and enjoy!