Lentil Vegetable Chili

Serves: 4-6  Prep Time: 15 min. Cook Time: 45 min.

Ingredients:

• 2 Tbsp. olive oil
• 1 medium onion, chopped
• 1 large red bell pepper, chopped
• 5 cloves garlic, minced
• 4 tsp. chili powder
• 1 (16 oz.) bag of brown lentils
• 2 (14.5 oz.) cans no-salt diced tomatoes
• 1 bay leaf
• 2 (32 oz.) cartons vegetable stock
• ⅓ cup fresh chopped cilantro
• Sea salt and fresh ground black pepper
• Optional toppings: sour cream, cheddar cheese, croutons, tortilla chips, avocado

Directions:

1. In a large pot, heat olive oil over medium heat. Add onion and red bell pepper (or other preferred vegetables); sauté the vegetables for 8 minutes or until soft and lightly browned, stirring occasionally.
2. Stir in garlic and chili powder; cook for 1 minute.
3. Add lentils, tomatoes, bay leaf and stock. Season with salt and ground black pepper, to taste. Bring to a boil, lower the heat to medium-low and simmer and let it sit partially covered for 30 minutes or until lentils are tender. Remove from the heat and discard the bay leaf.
4. Stir in cilantro and serve.