A bowl of lentil chili is perfect for a cozy evening meal and leftovers
Why add lentils to chili? Will it change the taste or texture? The answer is no and no, but the reason why you want to add it in is because you will be getting extra protein (around 9 grams) and a huge boost in fiber, without changing the taste or texture.
Lentils are high in fiber, potassium, and polyphenols (powerful antioxidants- think anti-aging, cancer-fighting, and heart health compounds). Lentils are slow digesting so they keep you feeling fuller longer and can help lower blood sugar, blood pressure, and cholesterol.
Ingredients
1 Tablespoon extra virgin olive oil
1 diced onion
1 diced bell pepper
1 teaspoon salt
½ teaspoon black pepper
3 gloves minced garlic
2 tablespoons chili powder
1 teaspoon ground cinnamon
2 Tablespoons tomato paste
1- 15 oz can of diced or crushed tomatoes
3 cups vegetable stock
¾ cup dry red lentils
1 15 oz can of kidney beans, drained, and rinsed well. (Can use black beans)
In a separate pan cook the beef until done (155-165 F)
In a large pot heat oil on medium heat.
Add in onion, bell pepper, salt, spinach, and pepper, and sauté for 3-4 minutes.
Add in garlic, chili powder, cinnamon, and tomato paste, and sauté for 1 minute and add in beef.
Add tomatoes, stock, and lentils, and bring to a boil. Once it comes to a boil, add beans and reduce to medium-low heat, cover, and simmer for 15 minutes.
Add honey (if desired), cover, and simmer for 5 minutes.
Stir in cilantro
Serve with desired optional toppings to your liking.
The recipe is originally from Culinary Nutrition Studio and has been modified.
