There are sure to be plenty of hot dogs and chicken wings at your viewing party, so opt for beans or lentils instead of meat in your chili. This vegetarian recipe from Chef Chad Sarno, Whole Foods Market’s senior culinary educator, uses brown lentils since they hold their shape best during cooking.
Recipe: Lentil Chili
Yield: 8 servings
8 cups low-sodium vegetable broth, divided
1 medium yellow onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, finely chopped
4 teaspoons salt-free chili powder
1 (16 ounce) package brown lentils (about 2 1/4 cups lentils)
2 (15 ounce) cans no-salt-added diced tomatoes
1/4 cup chopped cilantro
Bring 3/4 cup broth to a simmer in a large pot over medium-high heat. Add onion, bell pepper and garlic and cook about 8 minutes or until onion is translucent and pepper is tender. Stir in chili powder and cook 1 minute, stirring constantly. Add lentils, tomatoes and remaining 7 1/4 cups broth. Bring to a boil, reduce heat to medium-low and simmer, partially covered, 30 minutes or until lentils are almost tender. Uncover and cook 10 minutes longer. Stir in cilantro and serve.