A simple, clean-out-the-fridge weeknight chili that comes together quickly and swaps traditional ground beef for tender black lentils.
- 2 Tbsp. coconut oil
- 1 sweet onion, diced
- 2 bell peppers, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 2 Tbsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. cayenne pepper, adjust to taste
- 1/4 tsp. cinnamon
- Salt and Pepper to taste
- 2 1/4 cup dried Farmer Direct Organic Black Lentils
- 1 (28-oz) can diced tomatoes
Heat oil in a large pot over medium heat. Add the onion, peppers, carrots, garlic, and spices. Cook until tender and fragrant, about 5 minutes.
Add the lentils, tomatoes, and 5 cups of water. Bring to a boil, then reduce heat and simmer, partially covered, until most of the liquid has been absorbed and lentils are tender, about 30 minutes.
Turn off heat and let sit 10 to 15 minutes; chili will thicken as it cools. Garnish with fresh avocado, salsa, and sour cream.