YOUR SOLIN GENERATED RECIPE
Hearty Lentil & Vegetable Chili
Simmered red lentils and blended kidney beans create a thick, velvety base for this vegetable-packed chili infused with smoky spices.
INGREDIENTS
0.25 cup dry red lentils
0.5 cup canned kidney beans
0.5 cup water
0.5 tbsp extra virgin olive oil
0.5 cup diced yellow onion
0.5 cup diced red bell pepper
0.5 cup diced zucchini
1 cup crushed tomatoes
1 cup vegetable broth
2 tbsp nutritional yeast
1 tsp chili powder
0.5 tsp ground cumin
0.5 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
0.33 cup nonfat plain Greek yogurt
PREPARATION
In a blender, combine the kidney beans and water, processing until completely smooth.
Heat the olive oil in a large pot over medium heat and sauté the onion and red bell pepper until softened.
Stir in the zucchini, chili powder, cumin, and smoked paprika, cooking for 2 minutes until fragrant.
Add the dry red lentils, crushed tomatoes, vegetable broth, and the blended kidney bean mixture to the pot.
Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes until the lentils are tender and the chili has thickened.
Stir in the nutritional yeast, sea salt, and black pepper.
Serve hot in bowls topped with a dollop of Greek yogurt for added creaminess.