If you were disappointed there was no bean-based dish in my roundup of vegetarian entrees, I've got an awesome recipe for you: lentil chili. It's hearty, slightly spicy, and absolutely delicious. The best thing about this meat-free chili is that it's healthy, so you feel good eating it. It has the warm, comforting qualities of a classic chili, but without all the extra fat. It takes a little more than an hour to make, but this satisfying one-pot dish is worth the wait. While the chili cooks, it fills your house with the most enticing aroma! Serve with a citrus salad and toasted bread. To make the chili this weekend, keep reading.
3 tablespoons olive oil Serves 8.
1 medium yellow onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, finely chopped
4 teaspoons salt-free chili powder
1 teaspoon cumin
1 teaspoon smoked Spanish paprika
1 (16-ounce) package brown lentils (about 2 1/4 cups lentils)
2 (15-ounce) cans no-salt-added diced tomatoes
8 cups low-sodium vegetable broth
1/4 cup chopped cilantro
3 tablespoons olive oil