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Lentil Chili

March 11, 2012

Ingredients

  • 1 tsp. olive oil
  • 1cup each, diced: onions, celery, bell peppers, carrots
  • 1 clove garlic, minced
  • 1 Tbsp. chili powder
  • 2 tsp. dried cumin
  • 1.5 tsp. dried oregano
  • 1/4 tsp. cinnamon
  • 1 can diced tomatoes, undrained
  • 1 can cooked lentils, drained and rinsed
  • 1 cup tomato sauce
  • 1/2 cup unsweetened pineapple juice
  • 1/4 cup chili sauce (makes it spicy!) or another sauce of your choice – e.g. BBQ, salsa, etc.
  • 1 tbsp. brown sugar
  • 1/2 cup fresh, chopped cilantro (optional)

Method

  1. Heat olive oil in large pot over medium heat. Add onions, celery, bell pepper, carrots and garlic. Cook and stir for 5 minutes until veggies begin to soften.
  2. Add all dry spices. Cook and stir for another 1 minute.
  3. Add all remaining ingredients, except the cilantro. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, stirring occasionally.
  4. Stir in cilantro, if using. Remove from heat and serve hot. Top with a dollop of sour cream or plain yogurt if desired.