Quick and Easy Lentil Chili
Description
This 30 minute dinner is a fantastic one to serve on meatless Mondays. Lentils are delicious, nutritious and are a nice substitute for meat in this chili. They are full of protein and give a little bit of a chewy texture like meat.
Ingredients
2 T. olive oil
1 medium onion, diced
4 cloves garlic, minced
28 oz. can fire-roasted crushed tomatoes
12 oz. bottled beer
15 oz. vegetable, chicken or beef stock
1 1/4 c. small French lentils, rinsed
1 - 2 canned chilies in adobo sauce, chopped
1 heaping T. chili powder
1 heaping T. ground cumin
1 t. salt
1 t. freshly ground black pepper
freshly squeezed juice from 1 lime, optional
optional toppings: sour cream, avocado, fresh cilantro, green onions, Fritos corn chips
Directions
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In a large stock pot or Dutch oven, saute onion and garlic in olive oil. Cook, stirring often, for about 5 minutes, until onions are softened. Add tomatoes, beer, stock, lentils, chilies, chili powder and cumin; combine well; add salt and pepper. Bring to a boil; turn heat down; gently simmer for 15-20 minutes or until lentils are tender. Cover the pot or leave it off for a thicker chili.
Add more salt if needed. Add the lime juice, if using.
Serve with the toppings of choice.
8 servings.
*If using a different variety of lentils, cooking time may be shorter. French lentils keep their shape and don't turn to mush the way that regular lentils do.