Amazing Lentil Chili

Amazing lentil chili 

Amazing Lentil Chili

This simple bowl of yum is packed with protein, fiber, and flavor. With or without the Vegan ground beef, this chili is a winner. The vegan ground beef by Beyond Meat is gluten free and soy free! I topped this with Field Roasts’Chao Cheese and it is just awesome.

2c-cooked lentils, drained

1c-filtered water

1c tomato puree

½c chopped tomato, medium dice (about 1 medium tomato)

1 red bell pepper, medium dice

2t cumin

1-2t smoked chipotle powder (more or less for heat)

1t chili powder

1t turmeric

1t pink salt or to taste

2t coconut sugar

2-3T coconut or olive oil

1c gluten free, soy free vegan ground beef *optional

Fresh parsley, cilantro or both, minced

In a large pot, over medium-high heat, sauté the chopped onions in oil for about 5 to 7 minutes, or just until golden brown. Add the garlic and cook for another minute or so. Add the chopped tomatoes, bell peppers, chili powder, cumin, chipotle powder, turmeric, coconut sugar and salt. Stir well to incorporate the spices into the vegetables and cook for about 4-5 minutes. Add the lentils, water and tomato puree. Bring to a boil and then reduce the heat and simmer, partially covered, for 30 minutes, stirring occasionally, slowly reducing the liquid content and thickening up to a stew like consistency.

In the last 3 minutes of cooking add the vegan beef and any fresh herbs. Remove from the heat and cover. Let stand for 3-5 minutes prior to serving.  Adjust seasonings.

Serve topped with vegan cheese, nutritional yeast and a simple salad.

*chao chili pic

I used the Original flavor of Chao Cheese made by        FieldRoast…YUM!

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