Monday, January 14, 2019

Vegetarian Lentil Chili for Two










































Well hello there. It's been a minute, but it's nice to be back!

Right after New Year's we started the process of installing hardwood flooring in seven
rooms of our house, so it's been total chaos around here. We've been ripping up carpet,
moving furniture, emptying closets and painting. Our house is a mess, but it's going
to be beautiful once it's all complete! I've been sharing some of the progress on my
Instagram stories and will share more here later.



It snowed over the weekend so I made a vegetarian lentil chili for lunch on Sunday.
Snow days are perfect for cooking and baking. I would have loved to done more, but
I had painting to do!














































This recipe is for a small batch of vegetarian chili, just the right size for my husband and I.
Normally I make cornbread to go with chili, but instead we had tortilla chips with guacamole,
which was also delish!

I used a Le Creuset 1 1/2 quart chef's oven and it was the perfect size for a small batch of
chili. The sloped sides help make it easy to stir soup, chili and sauces. The color pictured
is oyster - such a pretty shade of grey! Le Creuset is my favorite brand of cookware!!

I heard that we may get another snow later this week, so another batch of chili may be
in order! I hope you give this recipe a try soon - especially on a cold, snowy day. Enjoy!









































Vegetarian Lentil Chili for Two

1 T olive oil
1/2 medium onion, peeled and diced
1/2 medium red bell pepper, diced
2 cloves garlic
2 1/2 cups vegetable stock
1 (15 oz.) can fire-roasted diced tomatoes
1 (15 oz.) can black beans, drained and rinsed
1/2 cup uncooked green lentils
1/2 T chili powder
1/2 tsp. smoked paprika
1/2 tsp. cumin
salt and pepper to taste

Heat a medium stock pot over medium-high heat. Sauté onion and red pepper in
olive oil until onion has softened. Add garlic and sauté for another minute, stirring
occasionally.

Add remaining ingredients and stir to combine. Continue cooking until chili comes to a
simmer. Cover with lid, reduce heat to medium-low and continue cooking for 20 minutes
or until lentils have softened. Season with salt and pepper.

Serve immediately with your favorite toppings.

Enjoy!

Thank you to Le Creuset for sponsoring this post.  All opinions are my own.

No comments:

Post a Comment