Mexican Lentil Chili
Gluten Free: undefined
Vegan: undefined
Vegetarian: undefined
MAKES: serving
Ingredients
1 Tbsp olive oil
1 cup onions, chopped
1 garlic clove, chopped finely
1 cup lentils, uncooked
1 14.5-oz can diced tomatoes (do not drain)
3 cups water
1 and 1/4 cups kidney beans, rinsed and drained
1 red bell pepper, chopped
1/2 cup corn
1-1/2 tsp cumin
1 Tbsp chili powder
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp paprika
1 tsp sea salt
1/2 tsp cayenne powder
Romaine lettuce leaves
1-1/4 cups avocado or guacamole
2-1/2 cups plain Greek yogurt
Directions
Heat oil in a large pot. Add onions and garlic. Cook until onions are translucent being careful not to burn them.
Rinse lentils and set aside.
When onions start to brown, add lentils, tomatoes, water, beans, bell pepper, corn, cumin, chili powder, garlic powder, onion powder, paprika, salt, and cayenne powder. Bring to a boil.
Reduce heat to a simmer and cook 15-25 minutes or until lentils are tender.
Adjust seasonings, if needed.
1-1/4 cups chili to a bed of romaine lettuce leaves and top with 1/2 cup yogurt and 1/4 cup avocado or guacamole.