Ingredients:
- 1 large onion chopped
- 1 large red bell pepper chopped
- 3-4 garlic cloves, minced
- 4 tsp. of chili powder
- 1 bag of brown, or green lentils
- 2 14 oz cans diced tomatoes-no added salt preferred
- 1-2 bay leafs
- 2 32 oz cartons of veggie broth or chicken broth
- Toppings: 1/3 cup fresh chopped cilantro, salt and pepper to taste, avocado and a handful of tortilla chips.
Directions:
- In large cast iron skillet, saute chopped onions and bell pepper with water (about 1/2 cup) until soft and lightly browned. Continue to add water as it evaporates.
- Add garlic and and chili powder and cook 1 more minute
- Add broth, lentils, tomatoes and bay leafs. Bring to a boil and reduce to a simmer partially covered. Simmer for about 30 minutes or until lentils are soft.
- Toss the bay leafs out then put about 3-4 cups of chili mix in a blender or food processor until pureed. Pour back into the chili stir andd salt and pepper to taste. Top with cilantro and chips. Enjoy!