Spicy Lentil Chili with California Prunes
California Prunes adds a sweet layer of contrast in this spicy lentil chili. Created by Jackie Newgent, RDN, CDN.
Ingredients
- 1 TBSP avocado or sunflower oil
- 1 small or ½ medium red onion diced
- 1 medium green bell pepper diced
- 1 jalapeño pepper minced
- 2 large garlic cloves minced
- 1 TBSP chili powder
- ½ tsp ground cinnamon
- 1¼ cups dry brown lentils
- 15 ounces diced, no-salt-added fire-roasted tomatoes 1 can
- 4 cups vegetable broth
- 12 California prunes finely diced
- ¼ cup roughly chopped fresh cilantro leaves and tender stems
Instructions
- 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.
- 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.
- Remove lid, stir in the prunes, and cook while stirring occasionally until desired consistency, about 3 to 4 minutes. Adjust seasoning.
- Ladle into small bowls, sprinkle with the cilantro, and serve.
Notes
Have fun with the toppings! Add onions, cheese, cilantro or sour cream!
Nutrition
Calories: 235kcalCarbohydrates: 43gProtein: 11gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 695mgPotassium: 629mgFiber: 15gSugar: 11gVitamin A: 1063IUVitamin C: 20mgCalcium: 46mgIron: 4mg