Vegan Chili Recipe

Measure and prep all ingredients. Dice the red onion, green bell pepper and red bell pepper. Mince the garlic cloves. Rinse and drain the brown lentils. 

In a stockpot or large saucepan over medium-high heat, heat the oil. Add the diced red onions, green bell peppers and red bell peppers. Sauté until lightly browned, about 8 minutes. Add the minced garlic, chili powder and ground cinnamon. Cook while stirring until fragrant, about 30 seconds.

Add the fire-roasted diced tomatoes with the liquid, dry brown lentils, and vegetable broth. Bring to a boil over high heat. Reduce the heat to low, cover with a lid, and cook until the lentils are nearly tender, about 20 minutes.

Remove the lid and cook on low until lentils are fully cooked and chili is the desired consistency, about 15 minutes more, stirring a couple of times. Stir in the lime juice. Season with salt, to taste. Stir in the chopped cilantro. If desired, adjust the seasoning.

Sprinkle with the lime zest and toppings of choice. Serve and enjoy!