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 tomato puree
½c chopped tomato, medium dice (about 1 medium tomato)
1 red bell pepper, medium dice
1-2t smoked chipotle powder (more or less for heat)
1t chili powder
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.