• prep: 15 min
• cook: 30 min
• total: 45 min

servings:

Vegetarian Lentil Chilis a hearty, vegetarian chili that is perfect for your fall dinners, football party or lunch. With the lentils, beans and vegetables you won't even miss the meat!

• 2 Tablespoons olive oil
• 1 1/2 cups chopped sweet onion {about 1/2 of a large onion}
• 1 cup red pepper, chopped
• 3 garlic cloves, minced
• 1 jalapeño, seeds removed, chopped {optional for spice}
• 8 cups vegetable broth
• 2 cup Bob's Red Mill Red Lentils, sorted and rinsed
• 1-15 oz. can of cannelini beans, drained and rinsed
• 2-14.5 oz. cans of diced tomatoes
• 2 Tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne red pepper
• 1-2 Tablespoons of Stonyfield Greek Yogurt per bowl of soup {or you can use plain yogurt}
• Garnish:
• Cheese
• Cilantro
• Avocado
• Chopped red onion

Click Here For Step-By-Step Instructions