Lentil Chili

Delicious Vegetarian Chili – lentils add protein and texture

1 tablespoon olive oil
1 onion, chopped
1 red pepper, seeded, diced (½ inch)
6 cloves garlic, chopped
4 tablespoons chili powder
1 tablespoon oregano
2 teaspoons ground cumin
A few grinds of black pepper
4 cups low-sodium vegetable broth
1 cup dried brown lentils, rinsed and sorted (see note on sorting lentils)
1 28-oz can no-salt-added diced tomatoes
1 cup salsa
2 cans no-salt-added kidney beans, rinsed and drained (15-oz cans)
2 tablespoons lime juice
Green onion, shredded cheese & pumpkin seeds for garnish (I used Daiya cheddar shreds)

View the full recipe at The Lovin’ Forkful →