Smoky Lentil Chili
Ingredients
The chili
-
1
tablespoon
extra virgin olive oil (optional)
-
1
medium
onion, diced
-
1
medium
green bell pepper, diced
-
3
stalks
celery, diced
-
3
cloves
garlic, minced
-
1
pound
brown or green lentils
-
4
cups
vegetable broth
-
2–3
cups
water
-
1
14.5-ounce can
diced tomatoes, with liquid
-
1
6-ounce can
tomato paste
-
1
teaspoon
liquid smoke
-
1
tablespoon
chili powder
-
½
teaspoon
crushed red pepper
-
1
teaspoon
oregano
-
½
teaspoon
smoked paprika
-
1
teaspoon
dried parsley flakes
-
½
teaspoon
celery salt
-
½
teaspoon
salt (optional)
The garnish (optional)
-
½
cup
chopped fresh cilantro
-
½
cup
chopped green onions
-
1
medium
avocado, thinly sliced
Instructions
- Heat olive oil in a large pot over medium heat, or use broth instead.
- Sauté onion, bell pepper, celery, and garlic for 5 minutes.
- Add lentils, broth, 2 cups of water, tomatoes, tomato paste, liquid smoke, chili powder, crushed red pepper, oregano, smoked paprika, parsley flakes, mustard, celery salt, and optional salt to the pot.
- Stir well, cover, and bring to a boil.
- Reduce heat and simmer for about 30-35 minutes until thickened and tender, adding more water if needed.
- Serve in bowls, garnished with cilantro, green onions, and avocado if desired.
Nutrition Facts (estimated)
Servings
8
Calories
262
Total fat
2g
Total carbohydrates
50g
Total protein
16g
Sodium
342mg
Cholesterol
0mg
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