This loaded lentil chilli with avocado salsa makes us sentimental for Texas! We forewent the pickled onions as root vegetables from the Allium family do not sit well with us. In 30 minutes this gluten-free dish is hot, spicy, and ready to eat.
Cilantro * Raw Sugar Pack* White Vinegar
Red Onion * Red Pepper Flakes * Chili Powder
Aged Cheddar Cheese (substituted shredded Daiya) * Avocado * Lime
Garlic * Kidney Bean * Fire Roasted Tomatoes
Diced Vegetables (Mirepoix) * Cooked Brown Lentils
Heat a large pot or dutch oven over medium heat with 2 tbsp. of oil. Once hot and shimmering, add mirepoix and cook for 4-5 minutes until softened.
Once the vegetables are softened, add the garlic and chili powder and increase heat to medium-high. Cook for 1 minute, then add the fire roasted tomatoes and 2 cups of water. Drain and rinse the lentils and kidney beans and add to the pot. Season with salt and pepper to taste. Bring chili to a boil, then reduce heat to medium and simmer for 15 minutes.
To prepare the avocado salsa, dice the avocado and place into a small bowl. Wash and finely tear or mince the cilantro, setting aside a few leaves for garnish if desired. Toss the avocado, cilantro and half of the lime juice with a pinch of salt. Slice the remaining lime into wedges.
To assemble your chili, divide between serving dishes and top avocado salsa, vegan cheese and lime wedges. Sprinkle on red pepper flakes to add some heat if desired. Garnish with remaining cilantro and some toast. Enjoy!
This dish is high in carbohydrates with 73g to give you energy to go all day. It also has 21g of fat, 23g of protein, and 539 calories.