Lentil Chili

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Course Dinner, Lunch, Main Dish
Servings 4 servings

Ingredients
  

  • 1 tsp. coconut oil
  • 1 yellow onion diced
  • 3 carrots chopped
  • 3 stalks celery chopped
  • 1 red bell pepper chopped
  • 1 bunch Swiss chard de-stemmed and chopped
  • 4 cloves garlic minced (let sit 5 minutes before cooking)
  • 28 oz fire roasted diced tomatoes
  • 1 cup dry lentils rinsed
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 2 tsp. sea salt
  • 2 1/2 cups filtered water
  • parsley chopped for garnish

Instructions
 

  • Melt coconut oil in a large stockpot or Dutch oven over medium heat. Sautee the onion, carrot, celery, and red pepper until tender, about 10 minutes. Add the garlic and sautee for about a minute. Add tomatoes, lentils, spices, and water. Bring to boil then reduce heat and cover, simmer about 30 minutes until lentils are tender. Add Swiss chard and let simmer another 5 minutes. Garnish and serve with chopped, fresh parsley.
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