
Homestyle Vegetarian Chili with Lentils

Homestyle Vegetarian Chili with Lentils
Servings
6-8
Prep Time
10 minutes
Cook Time
30 minutes
Quick cooking with a “meaty” texture, lentils are the ideal legume for chili and Fritos Pie. We love to make it with green French lentils. The following recipe yields a rich, thick texture. Add additional water, if desired, for a thinner consistency.

Ingredients
1 pound dried lentils (green, brown, or black)
2 tablespoons olive oil
1 large onion, chopped
2 large or 3 medium carrots, chopped (a generous cup)
One 28 oz can crushed tomatoes
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1 packet F&S Homestyle Chili Seasoning
2 cups of water (or low-sodium chicken broth, if desired)
Directions
Rinse the lentils and place them in a pot. Add enough water to cover by four inches, bring to a boil over medium-high heat, and then reduce heat and simmer, partially covered, until the lentils are just tender (they’ll finish cooking in the chili), about 30 minutes. Drain the lentils and set aside.
Heat the olive oil in a heavy saucepan over medium-high heat. Add the onion and sauté until softened, 8-10 minutes. Add the chili seasoning mix and sauté until the onions are coated and very fragrant.
Add the cooked lentils, carrots, crushed tomatoes, and water (or broth, if using) and bring the mixture to a boil. Reduce heat and simmer, partially covered, for 25-30 minutes, stirring occasionally, until the carrots are tender. Add additional water as desired for consistency.
Serve with your favorite toppings (we love a dollop of sour cream or whole milk yogurt and cilantro).
Recipe Note
Feel free to add additional vegetables, such as diced bell peppers, summer squash, or corn, when you add the carrots. If you’d rather use canned beans, add two 15-ounce cans of drained beans (e.g. kidney, pinto, or black beans) during the last five minutes of simmering.
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