Lentil Chili

Serves 8
1 large yellow onion, chopped
1 large red bell pepper, chopped
8 cups low-sodium vegetable broth, divided
5 cloves garlic, finely chopped
4 teaspoons salt-free chili powder
1 (16-ounce) package brown lentils (about 2¼ cups lentils)
2 (15-ounce) cans no-salt-added diced tomatoes
¼ cup chopped fresh cilantro

Heat a large pot over medium-high heat. When hot, add onion and bell
pepper; cook, stirring frequently, until vegetables brown and begin to
stick to the bottom of the pot, about 6 minutes. Stir in 3 tablespoons
of broth and continue to cook, stirring, until onion is soft and lightly
browned. Stir in garlic and chili powder and cook 1 minute, stirring
constantly. Add lentils, tomatoes and remaining broth. Bring to a boil,
reduce heat to medium-low and simmer, partially covered, 30 minutes
or until lentils are almost tender. Uncover and cook 10 minutes longer.

 

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Stir in cilantro and serve.