Vegetarian Lentil Chili

When I come home from a 12 hour shift at the hospital, all I want to do is chill(i) the fu** out. Enter this bowl stage left. It’s packed with fiber (very filling), loaded with vegetables (greetings, nutrients), and even has a ton of protein from the lentils. A little sweet, a little smoky, a lot of comforting warmth to shake out the chillies during the month of FeBRRRRRuary. Recipe is below!

Ingredients:

• 6 carrots, peeled and chopped
• 1 head of celery, chopped finely
• 1 onion, chopped finely
• 2 cans diced tomatoes
• 2 bell peppers (I used 1 orange, 1 yellow)
• 1/2 cup frozen corn
• 1/2 tbsp garlic, finely minced
• 2 heaping tbsp essie spice Meko dry rub – adds that perfect sweet/spicy/smoky flavor
• 1 tbsp chili powder
• 1/2 tbsp red pepper flakes
• 1/4 tsp celery seed
• 1 tsp salt
• 1 tsp pepper
• 2 bay leaves
• 1 cup lentils
• 3 cups vegetable broth
• 1 can kidney beans
• 1 can navy beans
• millet (prepared beforehand to serve over)

Directions:

1. Chop the onion and saute, mixing until browned
2. Add in celery and carrots, stirring occasionally
3. Add in bell peppers and continue stirring
4. Add garlic. Stir.
5. Add in 2 cans diced tomatoes, vegetable broth, lentils, and spices. Bring to a simmer and let the lentils be absorbed for approximately a half hour.
6. Lastly, add in canned beans and frozen corn. Stir for a few more minutes.
7. Serve over millet or other grain.