Name: Can't-Believe-It's-Vegetarian Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 -6 servings
Ingredients: 1 tablespoon olive oil; 1 medium white or yellow onion, peeled and diced; 1 medium red bell pepper, cored and diced; 4 cloves garlic, peeled and minced; 3-4 cups vegetable stock; 1 (15-oz) can fire-roasted diced tomatoes; 1 (15-oz) can beans of your choice, rinsed and drained (I used dark red kidney beans); 1 cup uncooked green or brown lentils, picked over and rinsed; 1 tablespoon chili powder; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; sea salt and freshly-cracked black pepper; toppings: diced avocado, chopped fresh cilantro, diced green or red onions, shredded cheddar cheese, sour cream, and/or crumbled corn tortilla chips