Spicy Lentil Chili with California Prunes Recipe

Servings: 6

Ingredients:

• 1 tablespoon 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 tablespoon chili powder
• ½ teaspoon ground cinnamon
• 1¼ cups dry brown lentils (8.5 ounces)
• 1 (15-ounce) can diced, no-salt-added fire-roasted tomatoes
• 4 cups vegetable broth (32 fluid ounces)
• 12 California Prunes, finely diced (3.5 ounces)
• ¼ cup roughly chopped fresh cilantro leaves and tender stems

Directions:

1. 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.
2. 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.
3. Remove lid, stir in the prunes, and cook while stirring occasionally until desired consistency, about 3 to 4 minutes. Adjust seasoning.
4. Ladle into small bowls, sprinkle with the cilantro, and serve.

 

Recipe courtesy of californiaprunes.ca