Lentil Chili
Recipe type: Entree
Cuisine: Canadian Lentils
- 1 yellow onion - chopped
- 5 cloves of garlic - chopped
- 4 stalks of celery - chopped
- 1 large red pepper - chopped
- 1 can of navy beans 540 ml - drained and rinsed
- 1 can of romano beans 540 ml - drained and rinsed
- 1 cup of red or brown lentils - rinsed
- 2 cans of diced stewed tomatoes with garlic and olive oil 769 ml
- 1 can of corn
- 1 can of V8 - 340 ml
- 2 cups of water
- 2 teaspoons of cumin
- 1 teaspoon in chili powder
- 1 teaspoon of salt
- ½ teaspoon of celery seed
- ½ teaspoon of paprika
- ½ teaspoon of chipotle chili pepper
- ¼ teaspoon of crushed red chili pepper flakes
- In a large pot heat 3 tablespoons of oil, I like to use Canola oil.
- Add the onion, garlic and celery.
- Cook for about 10 minutes until the onions are lightly browned.
- Add the red pepper and allow to cook for another 10 minutes.
- Now you can add the lentils, corn and beans.
- Give everything I good stir.
- Add all the spices and give it another good stir to combine everything.
- Allow to cook for 5 minutes.
- Now add the water and simmer for 25 minutes.
- Add the diced tomatoes and V8.
- Bring to a boil over medium high heat.
- Allow to bubble away for 15 minutes, stirring often so that nothing sticks to the bottom of the pot.
- Reduce heat and allow to simmer for 20 minutes.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/lentil-chili/
3.5.3251