The Pioneer Woman Tasty Kitchen
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Lentil Chili

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Level: Easy

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Description

A super simple, quick and hearty soup that combines the delicious flavors of lentil soup with the spicy flavors of chili.

Ingredients

  • 2 teaspoons Olive Oil
  • ½ cups Red Onion, Chopped
  • 1 teaspoon Garlic, Finely Minced
  • 1 cup Carrot, Chopped
  • 1 whole Red Bell Pepper, Stem And Seeds Removed Then Chopped
  • 1 whole Green Bell Pepper, Stem And Seeds Removed, Then Chopped
  • 1 can (15 Oz. Can) Black Beans, Drained And Rinsed
  • 1 can 15-0z. Can Dark Kidney Beans, Drained And Rinsed
  • 1 can 15-oz. Can Fire Roasted Diced Tomatoes
  • 4-½ cups Unsalted Vegetable Stock
  • 1 cup Brown Lentils, Picked Through, Rinsed And Drained
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Chili Powder
  • ½ teaspoons Cayenne Pepper
  • ½ teaspoons Red Pepper Flakes
  • ½ cups Frozen Corn Kernels
  • 1 can 15-oz. Can Peeled, Crushed Tomato
  • ½ cups Meatless Crumbles (Boca Brand Or Similar)
  • ½ teaspoons Salt
  • ½ teaspoons Freshly Ground Black Pepper

Preparation

Start by heating oil in a large pot. When hot, add the onion and cook until soft, 3-4 minutes. Then add the garlic and cook for only 1 minute so it does not burn. Next add the carrot and bell peppers and cook until tender, about 5-7 minutes.

Add the drained beans, diced tomatoes and stock and cook another 10 minutes stirring occasionally. Then add in the lentils, cover and let the soup simmer another 8-10 minutes.

Add the spices: cumin, chili powder, cayenne pepper, red pepper flakes and also add in the frozen corn kernels (the heat will warm them through). Give the soup a stir.

Finally add the crushed tomatoes, meatless crumbles, salt and pepper and stir well. Keep partially covered and let simmer for another 30-35 minutes or until all flavors are combined. Give the soup a taste and adjust your spices as needed.

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