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Meatless Lentil Chili (Chili de Lentejas)

Meatless Lentil Chili (Chili de Lentejas)

Erica Dinho
Course Main Course
Cuisine International
Servings 6 servings
Calories 353 kcal

Ingredients
 

  • 2 cups brown lentils
  • 8 cups vegetable broth
  • 1 tbsp olive oil
  • 2 scallions, finely chopped
  • 1 cup onion
  • 1 red bell pepper, chopped
  • 4 cloves of garlic, finely chopped
  • 2 dried chili de ├írbol
  • 2 cups diced tomatoes
  • 2 carrots, sliced
  • 2 cups corn kernels
  • 1 teaspoon tomato paste
  • 1 teaspoon sugar
  • 1 teaspoon ground cumin
  • Salt and pepper
  • 1 cup cilantro, chopped
  • Fresh salsa to serve

Instructions
 

  • Place the olive oil in a large pot over medium-high heat. Place the chili de ├írbol in a small bowl with hot water and set aside.
  • Add onion, scallion, bell pepper and garlic and cook about 8 minutes or until onion is translucent and pepper is tender.
  • Add in chili powder and cook 1 minute, stirring constantly. Add lentils, tomatoes, carrots, corn, tomato paste, sugar, cumin and broth. Season with salt and pepper.
  • Bring to a boil, reduce heat to medium-low and simmer, partially covered, 30 minutes or until lentils are almost tender. Add cilantro and cook 10 minutes longer. Garnish with tortilla chips and fresh salsa.

Nutrition

Calories: 353kcalCarbohydrates: 63gProtein: 19gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1393mgPotassium: 1023mgFiber: 23gSugar: 11gVitamin A: 4948IUVitamin C: 41mgCalcium: 88mgIron: 6mg
Keyword chili, meatless recipe
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