Spicy Lentil Chili
I love anything that is healthy and tastes good. My Vegan Lentil Chili is a perfect example of a good for your tasty meal! I eat this filling yet light chili after a hot power yoga or on a cold snowy day. Combining lentils with chickpeas adds protein and fiber to the vegetable mix. I make a batch freezing individual serving for later eating!
2 boxes(32 oz) organic vegetable broth, I like Full Circle organic
1 medium onion, chopped
l large red bell pepper, chopped
1 jalapeno, chopped
1 cup sliced baby carrots
5 cloves garlic, finely chopped
4 teaspoons salt-free chili powder
1 (16 oz) package brown or red lentils, Goya
2 cans(15 oz) cans no salt added diced tomatoes, I like Del Monte petite cut
2 cans (15.5 oz) Chick Peas, I like Goya Premium
1/4 cup chopped cilantro
Bring one cup broth to simmer in a large pot over medium-high heat. Add onion, pepper, carrots and garlic cooking about 8 minutes. Stir in chili powder cooking 1 minute, stirring constantly. Add rest of broth and remaining ingredients except cilantro. Bring to a boil, reduce heat to medium-low and simmer covered for 30 minutes until lentils are almost tender. Uncover and cook 10 minutes longer. Stir in cilantro and serve.