LENTIL CHILI #healthyrecipe #vegetarian

I had my questions excessively when I previously made this stew as I'm generally somewhat suspicious of dishes that are changed to an outrageous to make them "more advantageous." Like substituting chocolate with something that looks like chocolate yet fixings are a long way from chocolate? Not a fan. I mean don't misunderstand me, I'm about clean eating however changing a formula to a point to make it so solid that half of the fixings are man made and not by any means genuine? Not a fan.

So when the possibility of lentil stew came about it sounded delish and startling. I wasn't generally substituting anything with man made yet taking something out that was kinda of THE fundamental fixing. Stew without the meat? In what manner would that be able to be? Bean stew has this particular thick taste and surface and to most likely recreate that with lentils, I wasn't so certain however after one chomp I overlooked what I was absent. Healthy, stout, and thick that is the thing that this lentil bean stew is about.

Stuffed with all the customary bean stew fixings: onions, red chime pepper, garlic, tomatoes, and bean stew powder. I could've utilized kidney or pinto beans rather than lentils however lentils are speedy and simple to get ready and ingest enhances actually well from different seasonings and sustenances. So the bean stew turns out actually very much prepared and tasty.

Also try our recipe : PROTEIN PACKED VEGAN BREAKFAST BURRITO #vegan #burrito

INGREDIENTS

• 2 Tbsp. olive oil
• 1 medium onion, chopped
• 1 large red bell pepper, chopped
• 5 cloves garlic, minced
• 4 tsp. chili powder
• 1 (16 oz.) bag of brown lentils
• 2 (14.5 oz.) cans no-salt diced tomatoes
• 1 bay leaf
• 2 (32 oz.) cartons vegetable stock or chicken stock
• 1/3 cup fresh chopped cilantro
• sea salt and fresh ground black pepper
• Optional toppings: sour cream, cheddar cheese, croutons, tortilla chips, avocado

INSTRUCTIONS

1. In a large heavy duty dutch oven, heat olive oil over medium heat. Add onions and red bell pepper; saute the vegetables for 8 minutes or until soft and lightly browned, stirring occasionally.
2. Stir in garlic and chili powder; cook for 1 minute.
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 cooked chili into a food processor 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.

Source : bit.ly/11JcqBf

Read more our recipe : VEGAN SPINACH ARTICHOKE QUESADILLAS #healthyeat #vegan