Vegan Lentil Chili

We just had 8 extra people in our little home and they are all definite meat eaters. I made this chili and they couldn’t get enough of it! This recipe is what you want to make the diehard carnivore in your life. They won’t miss the meat, I promise!


  • 2 tbsp olive oil
  • 1/2 large yellow onion; chopped
  • 1 cup frozen tri-color bell peppers ; chopped
  • 1.5 minced garlic cloves
  • 1 tbsp chili powder
  • 2 cups green lentils
  • 1 bay leaf
  • 1 can (28 oz) can diced tomatoes
  • 8 cups of water + 8 tsps Better than Bouillon Vegetable
  • 1/2 cup fresh cilantro; chopped
  • salt and pepper to taste
  • 1 avocado; diced
  • tortilla chips

In a large pot heat oil and cook the onions and peppers for about 5-7 minutes until soft. Add the garlic and cook for another 2 minutes. Add the chili powder and cook for 2 minutes.


Add the water/better than bouillon mixture, bay leaf, lentils, diced tomatoes, and a little salt and pepper. Bring to a boil and then reduce heat to a simmer. Cook for 30 minutes. Take 3 cups of the chili and add to a food processor or blender and blend until smooth. Add back into the chili.


Serve with avocado and tortilla chips.


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