Recipe Name Lentil Chili Submitted by lwhjohn Recipe Description From Forks Over Knives Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 45 Ready In (minutes) 75

Ingredients Amount Measure Ingredient 1.5 cups, chopped Yellow Onion, chopped 1.5 cups, diced celery, chopped 1 cup, chopped Carrots, sliced into thin coins 1 cup Peppers, sweet, green chopped 2 cloves garlic minced 6 cups chicken stock, unsalted, Swanson 1.5 tablespoons chili powder 1 teaspoon cumin, ground 1 teaspoon Paprika 1/2 teaspoon Paprika, smoked 1/2 teaspoon cayenne pepper 2 cup lentils red uncooked 2 cans (14 oz), ready-to-serve Tomatoes, canned, organic 2 cup canned Kidney Beans no salt added, drained 1 fruit (2\" dia) lime, wedged Steps Sequence Step 1 Place the onions, celery, carrots, bell peppers, garlic, and 1 cup of the vegetable stock in a large pot over medium-high heat. Cook stirring occasionally, until the vegetables soft, 5 to 7 minutes. Add the chili powder, cumin, paprika, chipotle power, and cayenne pepper and cook for an additional minute, stirring well. 2 Add the lentils, tomatoes, kidney beans, and the remaining vegetable stock to the pot. Cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the lentils are soft, about 45 minutes. At the lime zest and juice and season with salt and pepper.