Well, it’s that time of year again, folks.
The snow is falling and the wind is howling, and the kitchen is calling– Calling me to stay inside and warm up with some chili!
I’ve never been overly ecstatic about chili, but I have to say, this recipe makes me very happy. It’s hearty, flavorful, and filling, and best of all, it’s healthy! There’s no meat in it, and I don’t miss the meat one bit. That’s the truth.
You know what though? Even though this lentil chili lacks meat, it still packs a punch with protein and iron.
Did you know lentils are a good source of iron? Yeah, they actually have 6.6 milligrams in every cup (That’s 36% of your daily value!), whereas beef liver has 7.5 milligrams per every 3 ounces. Lentils can help reduce your risk of heart disease (woo!), stabilize your blood sugar (yeah!), replenish your iron stores (amazing!), lower your cholesterol (nice!), and provide you with plenty of protein (awesome!). They’re pretty cool beans.
This is a recipe that will fill you up but you won’t feel guilty about! All you’ll feel is satisfied.
(recipe adapted from Forks Over Knives)
- 1 1/2 c. yellow onion, diced
- 1 1/2 c. celery, sliced
- 1 to 1 1/2 c. carrots, sliced
- 1 to 1 1/2 c. red bell pepper (or any variety), diced
- 2 cloves garlic, minced or grated
- dash garlic powder
- 1 Tbs. chili powder
- 1/2 tsp. paprika
- salt and pepper to taste
- 5 c. vegetable broth, divided
- 2 cans (14 oz. each) diced tomatoes with herbs (Do not drain!)
- 2 1/4 c. lentils, rinsed
- 1 can (15 oz.) red kidney beans, drained
- 1 can (15 oz.) cannellini (white kidney) beans, drained
- 1 1/2 cup water
- zest and juice of 1 lime
- Chop and slice all the veggies, then sauté them (onion, celery, carrots, & peppers) with the garlic in a large stock pot in 1 cup of the vegetable broth. Cook them for about 5 to 7 minutes, stirring occasionally.
- Add the chili powder, paprika, salt, and pepper, and cook for another minute.
- Add the lentils, tomatoes, beans, remaining vegetable broth, and water. Cover, and let it come to a boil, then reduce the heat, and let it simmer for about 40 to 45 minutes.
- When the lentils are cooked, zest and juice the lime into the chili. Stir, and add more spices to your liking if needed.
Serve the chili with some warm cornbread, and enjoy!
Aside from all the health benefits, another bonus of this chili is that it makes fantastic leftovers! I think it even tastes better after it has had some time in the fridge to let all the flavors blend together.
So, this will probably be my dinner for the next week or so… And I’ll enjoy every bite of it!
And if a fierce snow storm traps me inside, I’ll be well fed. 😀
If I do get snowed in, though, I’ll definitely need to make some Burke family doughnuts to go with this chili. Christmas movies are a necessity, too.
What food keeps you content when the weather keeps you inside?
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