Lentil Chili



INGREDIENTS


PREPARATION

  1. In a large heavy duty dutch oven, heat olive oil over medium heat. Add onion and red bell pepper; saute the vegetables for 8 minutes or until soft and lightly browned, stirring occasionally.
  2. Stir in garlic and chili powder; cook for 1 minute.
  3. Add lentils, tomatoes, bay leaf and stock. Season with salt and ground black pepper, to taste. Bring to a boil, lower the heat to medium-low and simmer, partially covered for 30 minutes or until lentils are tender. Remove from the heat and discard the bay leaf.
  4. Transfer 3 cups of cooked chili into a food processor and process until pureed; add the pureed chili back into the remaining chili and stir to combine. Taste for salt and pepper.
  5. Stir in cilantro and serve


Note
If you like your chili spicy, add chopped fresh jalapeno or red pepper flakes for some heat.