Meal Mentor

Free Recipe Sunday: Lentil Chili + 3 Ways to Use Up Leftover Chili

Happy Sunday!


Here's how I "repurpose" my chili leftovers:


  1. 1 Stir it into vegan mac and cheese (recipe is in the app)

  1. 2 serve it over a baked potato and/or kale for lunch

  1. 3 Quick Chili Wraps (recipe on this week's meal plan too).

This week's free recipe is.... LENTIL CHILI


Serves: 4
Total Time: 70 Active Time: 10


Ingredients Prep
1 qt vegetable broth
1 onion dice
3-4 garlic cloves mince
1 bell pepper (any) seed, dice
2-4 tsp chili powder
1 1/4 cup dry lentils (not red)
1 can (14-oz) diced tomatoes


Directions
Line a large pot with 1/2-cup broth.
Saute onions, garlic, and peppers until fork-tender.
Stir in chili powder to coat well.
Add tomatoes (with juices), breaking up any big pieces with your spatula.
Stir in lentils.
Add bay leaf (if using) and remaining broth.
Cover and bring to a boil.
Reduce heat to low and simmer 40-50 minutes, or until lentils are tender.
If it's too soupy, cook last 10 minutes uncovered.
Remove bay leaf.
Optional:Transfer 1-2 cups to a blender and blend until smooth. Stir back in.
Add salt and pepper to taste, or more chili powder.
If it's acidic, add a squirt of ketchup or a pinch of sweetener (or maple syrup).
Garnish with red onion, if desired.
Notes: I like to add a diced carrot.
Make Ahead: Yes.


calories 235 — fat 1.1g — carbs 40.5g — fiber 17.7g — sugars 6.8g — protein 16.3g —


P.S. THERE ARE 29 OTHER CHILI RECIPES IN THE APP! TRY THEM ALL!