Lentil Chili

This chili is perfect for a cold night or even a summer evening by a fire. It goes great with cornbread or topped with nutritional yeast and diced onions, if you’re into that.

_{Prep Time: 15 mins ~ Cook Time: 35 mins ~ Total Time: 50 min ~ Servings: 6-8}

Ingredients:

4 cups plus 2 tbsp vegetable broth 

½ cup of dried green or brown lentils

1 small white or yellow onion, diced

2 carrots, diced

2 sprigs of celery, chopped

½ tsp sea salt and black pepper

4 cloves garlic, diced

2 tsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

1 bell pepper, diced

2 15-ounce cans diced tomatoes

1 can of kidney beans 

¾ cup frozen corn

1 cup fresh kale

Directions:

Heat a large pot with two tablespoons of vegetable broth. Once hot, add onion and garlic. Sauté for 3-4 minutes, stirring frequently until onions are translucent and garlic is aromatic. 

Add the carrots, celery, and bell pepper and sauté for another 2 minutes. Add half of the seasonings and stir.

Pour in the remaining vegetable broth and diced tomatoes. Add water or more broth if needed.

Add kidney beans, black beans, and lentils and stir. 

Add salt and pepper and the remaining seasonings and stir to combine.

Bring broth to a simmer over medium heat, then reduce heat slightly to low (or medium-low).

Add frozen corn and cover. Let pot gently simmer for 20-25 minutes to allow the lentils to cook and all flavors to mix. Stir occasionally.

Add in kale and allow to wilt. Serve immediately and enjoy!