I’m such a chili and lentil fan – I don’t know why it’s taken me so long to combine the two. Packing beans into any dish is a major vegan score. The more protein the merrier. This one pot chili, is perfect to simmer all day long or is perfect for lunch – leftovers get better and better. Plus cleaning up is a breeze.
Yesterday’s temperature was a balmy 80 degrees and now today is a chillier & dreary 55. Today I felt like soup and realized I had everything for chili in my pantry so I went with that. I desperately need to get to the grocery store. This big pot of chili serves 8-12 people easily, if not more. I have 5 in my family and we will have plenty of leftovers for lunches. I don’t only make chili in the fall/winter and love it year round. I pair it up with brown rice or quinoa for extra punch of protein. How do you eat your chili?
— Knead to Cook