Simple Vegan “Exploded” Lentil Chili Recipe

The secret ingredient in making this recipe taste just like old school chilli is lentil. Exploded lenses. If you cook them too hard, they will open and soften and act as a thickener with a result similar to stew.

Red lentils are more sensitive than their green or brown counterparts. Usually they are cooked at a very gentle simmer. For this recipe, I cook the lentils on active simmer, which will crack their fragile skins and release the starch inside. This allows them to act as a thickener for the chili and also adds an authentic texture.

The balance between the starchy insides of the lentils and the juicy diced tomato creates a chili so thick and authentic that your omnivorous diners will have eaten half a bowl before realizing the dish is meatless.

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