While the sun shines bright, there is still a nip in the air and that equals "soup weather" as far as I'm concerned. Also, I'll admit it, I'm lazy. I love cooking big on the weekend and having a big pot of soup to draw on for lunches and suppers makes the week meal preparation a breeze. Often at the end of the workday, the last thing I want to do is spent a lot of time in the kitchen!
When I first made this, I was skeptical. Chili without meat? That's just not right! However, with a vegetarian in my life, I have to branch out and try new things! Adventures in cooking and eating, what can be more fun! I was very pleasantly surprised in the hearty results of this recipe. I found that I didn't miss the meat. Lentils were not a pantry item for me before this recipe, but now they are. This is easily made with things I generally have on hand and mixes up quickly.
This is a very easy, economical recipe. I vary the veggies from time to time for variety, but always use the red bell peppers, they add a nice sweetness to balance the chili.
I hope you find this thick, spicy chili tasty and that it becomes a staple in your recipe box!