stairway to vegan

Sharing a journey into the world of fabulous vegan food.

Lentil Lime Chili, nutritious comfort food

6 Comments

Hello everyone, what a wonderful weekend I had in Toronto.

The  Raw Vegan Festival was a huge success, lots of people attending and so many interesting vendors and demonstators.

The food was fantastic. I had a wonderful Raw Walnut Taco followed by a rich, creamy, sweet, Icecream Brownie Sundae. (this was made up of a raw chocolate brownie cookie topped with vanilla coconut cream icecream, drizzled with raw chocolate and strawberry sauce and finally topped off with chopped walnuts). This was so good.

I picked up a neat sprouter, which is now sitting on my kitchen counter with a mix of sunflower, lentil and radish sprouting away. Sprouts are little powerhouses of nutrition and very tasty too. They can be added to soups, salads, juices and would be great added to the Chili recipe below. I will try that next time.

Lentil Lime Chili

Lentil Lime Chili

One of my favourite comfort foods  is a thick hearty bowl of Chili. This recipe is not only delicious, but it is full of nutrition too.

Enjoy,

Tracy

 

Lentil Lime Chili

Serves 8 to 10

  • 2 tblspns olive oil
  • 2 large onions chopped
  • 4 cloves garlic minced or grated
  • 2 medium carrots chopped
  • 4 celery stalks chopped
  • 1 red pepper chopped
  • 1 yellow pepper chopped
  • 2 tblspns chili powder
  • 2 tspns paprika
  • 1/2 tspn cayenne pepper
  • 2 cups lentils (I prefer green or french or a mix)
  • 1 large tin crushed tomatoes 28 oz
  • 1 large tin red kidney beans 28 oz
  • 5 cups vegetable stock
  • 1/2 head brocolli – broken into florettes
  • 4 cups spinach
  • 1 lime, juiced and zested
  • 1 cup corn kernals (optional)

Heat olive oil in large pot over medium heat, add garlic and onions and cook 2 to 3 mins. Add chopped carrots, celery, and peppers and saute until carrots are starting to soften, approx 5 mins.

Lentil Lime Chili saute veg

Lentil Lime Chili saute veg

Add chili powder, paprika and cayenne pepper and cook 1 min .

Add tinned tomatoes, kidney beans, lentils and vegetable stock. Stir well.

Bring to a boil then reduce heat and let simmer for 40 to 50 mins or until lentils are cooked. (Depending on which lentils you use this could take  more or less time).

Lentil Lime Chili simmer

Lentil Lime Chili simmer

When Lentils are done, turn off heat. Add  brocolli and spinach and corn. Stir to combine. The spinach will wilt down.

Add lime juice and zest and stir.

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6 thoughts on “Lentil Lime Chili, nutritious comfort food

  1. I love lentils in a chilli. Have you tried adding quinoa as well? I have been adding it with the lentils but I think it would be better added pre-cooked.
    I’m definitely going to have to start adding more lime to my chilli 🙂

    Mark
    http://herbifit.wordpress.com

    Like

    • Hi Mark, lime really gives a nice flavour boost to chili. Quinoa is a great idea to add. I often make a big pot of quinoa or brown rice on the weekend and then add it to whatever I am eating.:)

      Like

  2. I love the looks of this recipe! I cook lentils often and this looks like a nice twist on lentil soup!

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    • Hi Shannon, I love this recipe and often make a big batch on the weekend, then take it to work everyday for my lunch. With a nice green salad it is perfect:)

      Like

  3. Looks great. Love the ingredients 😉

    Like

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