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Cheesy Lentil Chili

Prep Time15 minutes
Cook Time1 hour
Servings: 2
Calories: 381kcal

Ingredients

  • 1 teaspoon olive oil
  • ½ onion (chopped)
  • 1 green bell pepper (chopped)
  • 2 garlic cloves (minced)
  • 2 cups canned crushed tomatoes
  • 3 cups vegetable broth (chicken broth & beef broth also work)
  • 1¼ cup uncooked lentils (rinsed)
  • 2 tablespoon chili powder
  • 1 tablespoon cumin
  • ½ teaspoon oregano
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 scallions (chopped)
  • 4 ounces reduced-fat cheddar or jack cheese

Instructions

  • Heat 1 teaspoon of olive oil in a dutch oven or large stockpot.
  • Cook the chopped onion and bell pepper for about 3 minutes, until the onion and pepper begin to soften.
  • Add the minced garlic and cook for another minute.
  • Rinse the lentils in a colander and add them to the pot.
  • Add the crushed tomatoes, vegetable broth, spices, and chopped scallions. Bring the mixture to a boil.
  • When the chili begins to boil, put the lid on the pot, turn the heat down to "medium-low" and simmer for 30 minutes.
  • Scrape up the browned bits stuck to the bottom of the pot. Are the lentils soft at this point? If not, simmer for another 30 minutes. Add more broth if necessary.
  • The lentils should be soft enough at the 1-hour mark, but test them -- might need some extra simmering time. Continue adding extra broth to get the chili to the desired consistency.
  • Spoon the chili into bowls and top each bowl with 1 ounce of shredded cheese.
  • Pop the bowls in the microwave for 30 seconds to get the cheese really super-melty, and stir it into the lentils.