As you may or may not know, Deb and I adopted a rabidly vegan nutrition philosophy from 2015 through early-2017 when we transitioned back to a more vegetarian diet with some fish and seafood thrown in occasionally. Today, we do eat beef and chicken in small amounts as long as the meat/poultry/eggs/cheese, etc. are organic and from pastured animals. I would guess that we still eat around 90% plant-based.
I found very favorite vegan recipe on Pinterest a couple of years ago and it has had a prominent place in our meal rotation ever since. This Lentil Chili from Katya at the blog, Little Broken, is simply AMAZING! Rich and hearty, you’ll never miss the meat! I love to serve it over brown rice or cauliflower rice or in baked russet potatoes or baked sweet potatoes – and of course with ample sliced avocado.
If you’re not so concerned about keeping things vegan, you could add shredded cheese and sour cream too.
I hope you enjoy it as much as my family does!
2 Tbsp. olive oil or avocado oil (my choice)
1 medium yellow onion, chopped
1 large red or yellow bell pepper, chopped
5 cloves garlic, minced
1 T chili powder
1 lb bag of brown lentils
1 28 oz cans no-salt diced tomatoes (I like Muir Glen Fire Roasted Diced Tomatoes)
1 bay leaf
2 (32 oz.) cartons vegetable stock
⅓ cup fresh chopped cilantro
sea salt and fresh ground black pepper
1. Heat oil in a large pot. Add onion and red bell pepper and saute until soft and lightly browned, stirring occasionally.
2. Stir in garlic and chili powder; cook until fragrant.
3. Add lentils, tomatoes, bay leaf, and stock. Season with salt and ground black pepper, to taste. Bring to a
boil, lower the heat to medium-low and simmer, partially covered, for 30 minutes or until lentils are
tender. Remove from the heat and discard the bay leaf.
4. Transfer 3 cups of the chili into a food processor or a blender and process until pureed; add the pureed chili back
into the remaining chili and stir to combine. Taste for salt and pepper.
5. Stir in cilantro and serve.
Makes 8 servings
- spinach or kale
- black beans