"This spicy chili is the perfect vegan winter dish with the sweet added twist of California Prunes."
Spicy Lentil Chili with California Prunes
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Serves or Makes: 6
Recipe Card
ingredients
- 1 tablespoons avocado oil
- 1 small diced red oninon
- 1 medium diced green bell pepper
- 1 minced jalapeno
- 2 large minced garlic cloves
- 1/2 ground cinnamon
- 1 1/4 cups dry brown lentils
- 1 can diced no-salt added, fire roasted tomatoes
- 4 cups vegetable broth
- 12 finely diced California Prunes
- 1/4 cups chopped fresh cilantro leaves & stems
Method
Step 1
Heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and jalapeño and cook while stirring until the onion is lightly browned, about 8 minutes. Add the garlic, chili powder, and cinnamon and cook while stirring until fragrant, about 30 seconds.
Step 2
Add the lentils, tomatoes (with liquid), and broth and bring to a boil over high heat. Partially cover, reduce heat to medium-low, and simmer until lentils are just-tender, about 25 minutes.
Step 3
Remove lid, stir in the prunes, and cook while stirring occasionally until desired consistency, about 3 to 4 minutes.
Step 4
Adjust seasoning.
Step 5
Ladle into small bowls, sprinkle with the cilantro and other toppings of your choice, and serve.