Lentil Chili with Sriracha Dairy-Free Cream Sauce:

This hearty and vegetarian-friendly chili is perfect for warming you up on cold, winter days!

Lentil Chili Ingredients:

• 1 16 oz bag of brown lentils
• 2 14-oz cans of diced tomatoes
• 2 32-oz cartons of vegetable stock
• 1 medium size onion
• 1 ½ roasted red peppers
• 5 cloves of garlic
• 4 tsp of chili powder
• 1 tsp of dried cilantro
• 1 tsp of salt
• 1 tsp of pepper

Cream Sauce Ingredients:

• 1½ cup almond unsweetened yogurt
• ½ tbsp sriracha
• Pinch of chili powder

Directions:

1. In a large pot, heat olive oil over medium heat. Add onions and red bell pepper; saute the vegetables for 8 minutes or until soft and lightly browned, stirring occasionally.
2. Stir in garlic and chili powder; cook for 1 minute.
3. Add lentils, tomatoes, bay leaf and stock. Season with salt and ground black pepper, to taste. Bring to a boil, lower heat to medium-low and simmer, partially covered for 30 minutes or until lentils are tender. Remove from heat and discard bay leaf.
4. Transfer 3 cups of cooked chili into a food processor and process until pureed; add pureed chili back into the remaining chili and stir to combine. Taste for salt and pepper.
5. Stir in cilantro, add any toppings desired, and serve.

For Sriracha Cream Sauce, combine all ingredients and top to taste.

Optional topper: Cut and sautee Tumaro’s 9-grain with Chia tortilla shells (Wegmans)