It is officially Lent and if you are Catholic you know that means meatless recipes are on the menu. For my family, meatless meals grace our table at least twice a week... it reduces the grocery bill and it is healthy too. This week I had a meatless chili on the menu for Friday. I love a good traditional chili recipe with cheese and sour cream on top. Come Fall, when the weather changes, that is the first "fall food" I look forward to making. I was flipping through a magazine in the waiting room at the dentist's office and saw this Vegetarian Lentil Chili recipe. It looked really good, so I snapped a picture of it and put it on the monthly menu. It was super easy to make. All the ingredients get thrown into a crockpot and pot does the work from there. It was so very good in a "sort-of-traditional-but-with-a-twist" kinda way. I will be making this often here, even when Lent is long gone.
I should also add that I doubled the recipe to have enough to freeze leftovers. Glad I did that and I suggest that you do the same - you won't regret it!
Vegetarian “Lent"il Chili
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 celery stalk, chopped
- 2 bell peppers, chopped
- 1 15 oz can diced tomatoes
- 4 cups vegetable broth
- 1 can water
- 1 cup dried lentils
- 1 15 oz can Bush's Pinto Beans (I did not have Bush's in my pantry so I used regular old canned pinto beans as well as a can of black beans because I love them so much in chili)
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 tablespoon oregano
- 1/2 cup uncooked quinoa
Instructions
- Place all ingredients into slow cooker. Cook on low heat for 8 hours.
- Serve with some shredded cheese, sour cream, avocado, or whatever else you like on chili.
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