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Joanne’s Hearty Lentil Chili
We’ve been making this hearty vegetarian chili for a long time. It is easy to put together and is both tasty and healthy. Serve with a crusty baguette.
- 5 cups of water
- 1 lb lentils, rinsed and drained
- 16 oz can garbanzo beans, rinsed and drained
- 16 oz can kidney beans, rinsed and drained
- 1 cup chopped onion
- 1/2 cup diced celery
- 2 tsp chopped garlic
- 2 tsp ground cumin
- 1 to 2 tsp salt
- 1/2 cup diced carrot
- 1/2 cup diced bell pepper
- 1 Tbl chili powder
- 1 tsp red pepper flakes
- 28 oz can tomatoes
- Shredded cheddar cheese
Combine everything except tomatoes and cheese in a heavy pot and bring to a boil. Reduce heat and simmer for 20 min.
Add tomatoes with juice and simmer uncovered for another 10 min.
Top with cheese and fresh cilantro (if desired). We sometimes add some green tabasco for some added punch.
If not looking for vegetarian, you can add bacon, Italian sausage, ham, etc…