January 16, 2020

RECIPE: Lentil Chili

My family and I like to eat meatless a few times a week to save money (and because we enjoy it). I've developed a love for lentils because of this, and this lentil recipe is a GREAT way to convert meat lovers to eating meatless for at least one meal ;)  Jerry is a meat-and-potatoes kind of guy, but he requests this all the time.  The way I make this, it technically isn't vegetarian--I use beef broth--but you could easily make this vegan by using vegetable broth.

It's also very high in fiber and low in calories, which is a bonus!

Here is a printer-friendly version of this recipe!

Lentil Chili

1 lb. brown lentils (sort and rinse to check for pebbles)
6 cups beef broth (or veg broth to make this vegan)
1 can diced tomatoes
1 onion, chopped
1 tsp. garlic powder
1 (6 oz) can tomato paste
2 Tbsp. ketchup
1 Tbsp. chili powder
1 1/2 tsp. cumin
1/2 tsp. dried thyme
1/2 tsp. black pepper


Combine everything in a pot and bring to a boil. Cover and reduce heat to med-low (simmer) and cook until the lentils are soft, about 45 minutes. If it gets too thick, you can add some water to it while it's cooking. Serve with cheese, onions, and sour cream (if making vegan, obviously skip the dairy). Yum! Yields 9 cups.

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