Lentil Chili

As mentioned in a previous post, my father recently had a heart attack.  Since his heart attack he has been on a vegan diet and, so far, has really enjoyed it. To make our meals healthier, my husband and I have experimented with our grub also. 

 It is a little difficult to change up your cooking style when, for me, meat was a priority in every meal; I picked the meat, then decide on the sides. I do believe it will get easier if I stick with it so that is what I intend to do! :)

 Although I was skeptical that chili would be good without ground beef, it was a good thing I gave it try.  This chili was very good.  It didn't even make you miss the ground beef!

I can't say I will give up my meat completely, but I am liking trying new recipes and not always staying in the same "meat & 3" mentality.

A couple adjustments I am going to make next time:

Cut down on the lime

Add pepper

Add a little more chili powder 

but...

WE LOVE SPICES!

(so adjust accordingly)

Lentil Chili

3/4 c. chopped onion

3/4 c. chopped celery

1/2 c. chopped carrots

1 med. chopped pepper

1 T. minced garlic

3 c. low sodium vegetable broth

2 1/4 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. paprika

1/4 tsp. smoked paprika

1/4 tsp. cayenne

1 c. dry red lentils

1- 15 oz can low sodium crushed tomatoes

1- 15 oz can dark red kidney beans, drained and rinsed)

1/2 lime, zested and juiced

salt and pepper to taste

Mix chopped onion, celery, carrots, pepper, and garlic. 

Mix chili powder, cumin, paprika, smoked paprika, and cayenne in a small bowl.  

Gather all ingredients. 

In a large sauce pan, put 1 c. of broth and veggies over med/high heat.  

 Cook until veggies soften, about 5-7 minutes.

Add spices.  Stir.  Cook another minute.

Add lentils, kidney beans, tomatoes, and remaining broth.

Cover and bring to a boil over high heat.

Reduce to med/low and simmer until lentils are soft, approximately 45 minutes.

Stir in lime juice and zest just before serving.