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

Steps

1. 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.
2. Add more salt if needed. Add the lime juice, if using.
3. Serve with the toppings of choice.