Spicy One-Pot Vegetarian Lentil Chili

🥘 Ingredients

• blue corn tortilla chips
  3 oz
• cheddar cheese
  1 c
• cooking oil
• lentils
  2 unit
• lime
  1 unit
• long green pepper
  2 unit
• savory paprika blend
  2 tbsp
• scallions
  4 unit
• sour cream
  6 tbsp
• tex-mex paste
  2 unit
• tomato
  2 unit
• tomato paste
  2 unit
• veggie stock concentrate
  2 unit
• water
  ½ cup

🍳 Cookware

• medium pot

1. 

   1

   Wash and dry all produce. Trim and thinly slice scallions , separating whites from greens. Core, deseed, and finely dice long green pepper . Dice tomato into 1/2-inch pieces. Quarter lime .

   scallions: 4 unit, long green pepper: 2 unit, tomato: 2 unit, lime: 1 unit
2. 

   2

   Heat a drizzle of cooking oil in a medium pot over medium-high heat. Add scallion whites and green pepper; cook, stirring occasionally, until browned and softened, ⏱️ 5-7 minutes . Stir in diced tomato, tomato paste , and savory paprika blend ; cook, stirring constantly, until combined and fragrant, ⏱️ 1 minute .

   cooking oil, tomato paste: 2 unit, savory paprika blend: 2 tbsp
3. 

   3

   Stir lentils and their liquid, tex-mex paste , veggie stock concentrate , and water into pot with veggies. Bring to a simmer, then reduce heat to medium low. Cook, stirring frequently, until flavors meld and chili has thickened slightly, ⏱️ 8-10 minutes . TIP: If chili seems too thick, stir in water a splash at a time.

   lentils: 2 unit, tex-mex paste: 2 unit, veggie stock concentrate: 2 unit, water: ½ cup
4. 

   4

   Divide chili between bowls. Top with sour cream , cheddar cheese , scallion greens, and a squeeze of lime. Serve with blue corn tortilla chips and any remaining lime wedges on the side.

   sour cream: 6 tbsp, cheddar cheese: 1 c, blue corn tortilla chips: 3 oz