Lentil and Vegetable Chili

A hearty, delicious, and comforting bowl of vegan chili.

water, for cooking
2 cloves garlic, minced
small yellow onion, diced
green bell pepper, diced
small zucchini, chopped into 1/2 inch pieces
large russet potato, chopped into 1/2 inch pieces
14.5 oz can chili-ready diced tomatoes
14.5 oz can chili beans (I used a Tex Mex variety)
14.5 oz can dark red kidney beans (no salt added), drained
1 oz chili seasoning packet (or your favorite chili seasoning blend)

View the full recipe at Clean Eating Veggie Girl →