Thursday, March 10, 2011

Great Northern Lentil Chili

This wasn't a recipe that I was planning to share as I quickly threw the ingredients into a pot this week. I left the soup simmering and took my little guy for a walk, and when we stepped back into the house, the smell was amazing!  We had this for dinner with the Maple Cornbread Muffins I posted last month and it hit the spot! The lentils gave this chili just the hearty texture that it needed, and we topped it off with some avocado, tortilla chips and cilantro.  My husband even requested that we have it again!

1 medium onion, diced
4 cloves garlic, minced
1/2 c. dry lentils, rinsed
4 cans organic Great Northern beans, drained
1 carton vegetable broth (I prefer Trader Joe's for this recipe because it doesn't have much tomato in it)
1 tsp. salt
2 tsp. ground cumin
1 tsp. chili powder
1 tsp. pepper
1 tsp. dried oregano
2 (4.5oz) cans chopped green chiles
1 cup organic corn kernels

corn tortilla chips
diced avocado
chopped cilantro
splash of lime juice


1.) Saute onion in hot oil in a large soup pot over medium-high heat until soft
2.) Add garlic and saute 2-3 minutes
3.) In a blender or food processer, puree one can of beans together with a splash of broth
3.) Stir in the puree and remaining ingredients and bring to a boil, then reduce heat and let simmer for at least an hour before serving
4.) Enjoy!

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