This is my new favorite recipe. You can eat it over a baked potato, shredded zucchini, tortilla chips or just in a bowl. Use organic ingredients if you can.
2 cups par-cooked lentils
3 cloves minced garlic
½ of a large onion
½ cup diced bell pepper
½ cup diced red, yellow or orange pepper
½ of a zucchini diced
1 carrot diced
8 oz. package of mushrooms chopped
1 jalapeno diced (omit if you don’t like spicy food)
1 can of diced roasted tomatoes with green chiles
1 jar of diced tomatoes
2 TBS tomato paste Continue reading “Vegan Lentil Chili”
