This hearty vegetarian chili uses white Ivory lentils and smoky Poblano peppers for a twist on traditional chili. Make a big batch of this fat-free, gluten-free recipe in the Slow Cooker. Serve it with Crumbly Gluten-Free Cornbread and Guacamole for a satisfying, healthy game-day entertaining meal.
To make the White Lentil Vegan Poblano Chili: Seed and dice the poblanos. Dice the onion. Place the poblanos, onion, cumin, coriander, paprika, and marjoram in a dry, medium pot. Cover and cook over medium heat until aromatic and onions soften, about 10 minutes, stirring often. No oil needed. Lower the heat if anything starts to burn.
When the spices are aromatic and the onions softened, you're ready add the lentils.
Place the lentil in a colander and rinse under cold water until there is no foam. Add the lentils, broth, garlic, bay leaf, and vegetable stock (or water). Cover and bring to a boil. Reduce to simmer. Simmer until lentils are tender, about 20-25 minutes
Add salt and taste to adjust seasoning. Turn off the heat and stir in cilantro