White Lentil Vegan Poblano Chili
Facebook0Twitter0Linkedin0Email0X Yummly0 print Easy | Servings: 6 | Ready In: 45 minutes | Yield: 8 Cups This hearty vegetarian chili uses white Ivory lentils and smoky Poblano peppers for a twist on traditional chili. Make a big batch of this fat-free, gluten-free recipe in the Slow Cooker. Serve it with Crumbly Gluten-Free Cornbread and Guacamole for a satisfying, healthy game-day entertaining meal. Ingredients 2 poblano peppers 1 medium onion 1 tablespoon ground cumin 1 1/2 teaspoon ground coriander 1 teaspoon sweet paprika 1 teaspoon marjoram (aka Mexican oregano) 6 cloves garlic, minced 1 cup white Ivory lentils 6 cups vegetable broth 1/4 teaspoon salt, to taste 1/4 cup chopped fresh cilantro Lime wedges, for serving How It’s Done: To make the White Lentil Poblano Chili: Seed and dice the poblanos. Dice the onion. Place the poblanos, onion, cumin, coriander, paprika, and marjoram in a dry, medium pot. Cover and cook over medium heat until aromatic and onions soften, about 10 minutes, stirring often. No oil needed. Lower the heat if anything starts to burn. When the spices are aromatic and the onions softened, you’re ready add the lentils. Place the lentil in a colander and rinse under cold water until there is no foam. Add the lentils, broth, garlic, bay leaf, and vegetable stock (or water). Cover and bring to a boil. Reduce to simmer. Simmer until lentils are tender, about 20-25 minutes Add salt and taste to adjust seasoning. Turn off the heat and stir in cilantro Serve with