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Fire-Roasted Veggie Chili With Lentils & Spinach

Fire-Roasted Veggie Chili With Lentils & Spinach

Fire-Roasted Veggie Chili With Lentils & Spinach

Rating

Yields1 Serving
 1 Yellow onion, quartered
 3 Garlic cloves, peeled
 3 Carrots, peeled & cut into chunks
 1 Red bell pepper, in chunks
 2 tbsp Olive oil
 2 tbsp Chile powder
 1 tsp Ground cumin
 ½ tsp Ground coriander
 2 tbsp Paprika
 1 tsp Cayenne pepper
 Kosher salt, to taste
 2 tbsp Tomato paste
 2 cups Brown or green lentils, rinsed
 1 15-oz can of fire-roasted tomatoes with green chilies
 1 qt Vegetable broth
 1 lb Spinach leaves, stripped and torn
1

Heat a large Dutch oven over medium heat and add in the olive oil. In a food processor, pulse the onions and garlic to chop into small pieces. Add the mixture to the olive oil.

2

Repeat with the carrots and bell pepper and add to the pot. Stir and season with salt and the spices. Cook the vegetables until the moisture has evaporated and they begin to caramelize, about 10 minutes.

3

Add in the tomato paste and coat the veggies. Stir in the lentils and add the roasted tomatoes and the vegetable stock. Bring to a boil, then reduce to a simmer and cook for 30-45 minutes, covered, until the lentils are tender and the chili has thickened. If too thick, add in some water. Step 4 Stir in the spinach and serve with your favorite garnishes, like cilantro, avocado, or lime, sour cream and cheese.

Ingredients

 1 Yellow onion, quartered
 3 Garlic cloves, peeled
 3 Carrots, peeled & cut into chunks
 1 Red bell pepper, in chunks
 2 tbsp Olive oil
 2 tbsp Chile powder
 1 tsp Ground cumin
 ½ tsp Ground coriander
 2 tbsp Paprika
 1 tsp Cayenne pepper
 Kosher salt, to taste
 2 tbsp Tomato paste
 2 cups Brown or green lentils, rinsed
 1 15-oz can of fire-roasted tomatoes with green chilies
 1 qt Vegetable broth
 1 lb Spinach leaves, stripped and torn

Directions

1

Heat a large Dutch oven over medium heat and add in the olive oil. In a food processor, pulse the onions and garlic to chop into small pieces. Add the mixture to the olive oil.

2

Repeat with the carrots and bell pepper and add to the pot. Stir and season with salt and the spices. Cook the vegetables until the moisture has evaporated and they begin to caramelize, about 10 minutes.

3

Add in the tomato paste and coat the veggies. Stir in the lentils and add the roasted tomatoes and the vegetable stock. Bring to a boil, then reduce to a simmer and cook for 30-45 minutes, covered, until the lentils are tender and the chili has thickened. If too thick, add in some water. Step 4 Stir in the spinach and serve with your favorite garnishes, like cilantro, avocado, or lime, sour cream and cheese.

Fire-Roasted Veggie Chili With Lentils & Spinach

Chef Jamika is a classically trained Chef, Entrepreneur, Television Host, Motivational Speaker, Risk-taker, Cheerleader, Frequent Flyer, Philanthropist, wife, mom, sister and friend. Jamika Pessoa resides in Los Angeles, CA and Atlanta, GA with her husband and daughter.

One Comment

  1. Lorcan
    Apr 8, 2022

    Love this!

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