Now that the big Thanksgiving feast and the leftovers have come and gone, it’s time to get back to some simple food.
The temperatures in my area continue to drop, and it’s time to begin try out some new hot soup and chili recipes. This chili hails from Whole Foods. With only eight ingredients, it’s quick and easy. Did I mention hot and tasty?
8 cups vegetable broth (I used Trader Joe’s low sodium), divided
1 medium onion, chopped
1 large bell pepper, chopped
5 cloves garlic, finely chopped
4 tsp. chili powder (I used Whole Foods salt free)
2 1/4 cups brown lentils
2 15 oz cans no salt diced tomatoes (I used Hunts fire-roasted)
1/4 cup cilantro, chopped
Bring 3/4 cup broth to a simmer in a large pot over medium high heat. Add onion, bell pepper, and garlic and cook about 8 minutes, or until onion is translucent and pepper is tender.
Stir in chili powder and cook one minute, stirring constantly. Add lentils, tomatoes and remaining broth. Bring to a boil, reduce heat to medium low and simmer, partially covered, 30 minutes or until lentils are almost tender. Uncover and cook 10 minutes longer. Stir in cilantro and serve.