Is it still too hot outside to have chili? I think not. This chili is filling, hearty, tasty and fragrant. It goes so well with fresh lime juice and avocado slices.
When people think of chili, you may think of the notorious ground meat version. However, you can make a great chili that is just as fulfilling, only without the added calories, cholesterol and fat. The lentils and beans within the chili provide a great amount of fibre, along with an array of vitamins and minerals, such as iron and folic acid. Consuming a diet high in fibre helps to reduce your risk of colon cancer and diverticulitis.
This is an ideal recipe to make for a meatless dinner. People need to start consuming less meat and animal products. Here is proof that you can enjoy a wholesome chili filled with protein, fibre and nutrients without the meat.
One thing that I absolutely adore about this recipe, is the use of such aromatic spices. Each spice adds it’s own flare to the chili, yet they all come together and compliment each other.
- 3 tablespoons extra-virgin olive oil
- 1 medium-sized red onion, diced
- 1 large carrot, chopped
- 1 sweet potato, chopped
- 4 garlic cloves, finely chopped
- 1 bay leaf
- 1 tablespoon smoked paprika
- 1 teaspoon allspice
- 1/2 teaspoon cumin
- 2 tablespoons chili powder
- 5 cups vegetable broth
- 2 cups lentils, soaked and rinsed
- 2 tablespoons tomato paste
- pinch of red pepper flakes (omit if you don't like spiciness)
- 1 cup black beans
- 1 red bell pepper, sliced and roasted or grilled
- 1 lime, cut into wedges
- 1 avocado, sliced
- salt and pepper to taste
- Heat oil on medium-high heat in a large saucepan. Add onion, carrots and potato. Sauté until onions begin to turn translucent. Next add garlic and cook for 1 minute.
- Add bay leaf, paprika, allspice, cumin and chili powder. Stir well and cook for about 2 minutes. This allows for the spices to heat and release their aroma.
- Pour in broth (reserve about half a cup for later), lentils, tomato paste, red pepper flakes, salt and pepper. Give it a stir, raise heat, and bring to a boil. Once boiling, reduce heat to medium-low and cook for 30 minutes slightly covered.
- Add beans and roasted peppers. Cook for 25 minutes. If chili is too thick, add remaining broth.
- Serve with freshly squeezed lime juice and avocado.