lentil tumeric chili
"I became vegan about 3 years ago. And while it is a challenge to cook EVERYTHING, I do quite enjoy this plant based chili. I find it to be a fragrant hearty dish that captures all the robust flavors of traditional chili without the need for meat or animal products. It's a savory and satisfying stew loaded with a variety of vegetables and lentils, simmered in a flavorful broth with aromatic spices. The intriguing combination of fresh ingredients such as carrots, kale and sweet potatoes creates a rich and wholesome texture--perfect to enjoy on a brisk winter day."
Ingredients
| Ingredient | Quantity |
|---|---|
| cooked yellow lentils | 1 cup, 1 TBSP, 1 cup, 1/2 cup, 1 cup, 1 TBSP, 4 cups, 1 TBSP, 1 tsp, handful |
| olive oil | |
| diced carrots | |
| diced sweet potato | |
| diced onions | |
| juice from a fresh squeezed lemon | |
| vegetable broth | |
| tumeric | |
| chili powder | |
| fresh kale leaves |
Directions
- In a large pot, heat olive oil over medium heat. Add onions and carrots, sauté until softened.
- Add sweet potatoes. Cook for 10 minutes until tender.
- Stir in lentils.
- Add vegetable broth, chili powder, tumeric. Stir well to combine.
- Bring the chili to a simmer and let it cook for about 40 minutes, stirring occasionally.
- Add lemon juice, wilt kale and serve hot.