Vegan Lentil Chili

1 cup dry lentils
1 cup yellow or white onion, chopped
1 clove garlic
1 tsp extra virgin olive oil
1 red bell pepper
1 green bell pepper
6-8oz meatless crumbles
1 15oz can of tomato sauce
1/2 tsp salt
1/2 tsp Bragg Amino Acids
1 tsp fresh ground black pepper
1 tbsp chili powder or taco seasoning

Amino acids will allow for complete proteins within the meal (in combination with the lentil proteins). Any color combo of bell peppers would work. Look for tomato sauce with no added salt.

Chop onion and bell peppers into a fine chop. Mince the garlic finely. Rinse your lentils and remove any bad ones or rocks. In a pot, cook your lentils according to package directions or a 2:1 ratio of water to lentils (for 1 cup dried lentils, use 2 cups water) by bringing to a boil and then reducing heat to simmer until done (this could be anywhere from 15 minutes to an hour). Drain if needed. In another large pot over medium-high heat, add extra virgin olive oil, onion, and garlic. Cook until the onions are translucent. Add the bell pepper and cook until soft. Add the meatless crumbles and heat through. Add the lentils to the pot. Pour in the tomato sauce and allow to simmer gently. If needed, add vegetable broth or water to thin out. Season with salt and/or Bragg amino acids, pepper, and chili powder/taco seasoning. Simmer until all ingredients are warmed through and the flavors can meld, about 10 or 15 minutes.

Serving Size: 6 servings