Lentil Chili

This is a fantastic meatless chili that I love making as an alternative to chili with beans. The lentils and bulgur wheat combination provide a complete protein and will leave you feeling full and satisfied. I love to serve chili with hot cornbread (coming soon: a super delicious vegan version), but this time we had some corn chips to sprinkle on top, which you can see in the photo!

1-2 tablespoons oil
1 large onion, diced
2-3 celery stalks, diced
2 large carrots, diced
4 cloves garlic, minced
1 cup dry lentils
1 cup bulgur wheat
4 cups vegetable broth
15 oz. diced tomatoes, or about 2 cups fresh diced
2 tablespoons chili powder
1 tablespoon ground cumin
1/4 teaspoon smoked paprika
1/8 teaspoon turmeric
salt and fresh ground pepper to taste

In a large pot over medium heat, add the oil and let it get hot. Then add the onion, celery, and carrot. and saute until soft, about 8 – 10 minutes. Add the garlic and cook for 1 minute more. Stir in the lentils, bulgur wheat, broth, diced tomatoes, and all of the spices. Bring to a boil, reduce the heat and let simmer for 30 minutes, or until lentils are tender. Serve with your favorite toppings such as green onion, avocado slices, sour cream, vegan cheese, corn chips, etc.

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