Spicy One-Pot Vegetarian Lentil Chili

🥘 Ingredients

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

🍳 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: 2 unit, long green pepper: 1 unit, tomato: 1 unit, lime: 1 unit
2. 

   2

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

   olive oil: 1 tbsp, tomato paste: 2 tbsp, savory paprika blend: 1 unit
3. 

   3

   Stir lentils and their liquid, tex-mex paste , veggie stock concentrate , and ½ cup 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 minutes .

   lentils: 1 unit, tex-mex paste: 1 unit, veggie stock concentrate: 1 unit, water: 1 c
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: 2 tbsp, cheddar cheese: ½ cup, blue corn tortilla chips: 1 unit