- 2 leeks, chopped
- 1 tablespoon coconut oil
- 2 tablespoons curry powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons ginger
- 1 teaspoon cinnamon
- 1 teaspoon tumeric
- 1 can crushed tomatoes
- 1 can chickpeas
- 1 can navy beans (or kidney or black beans)
- 1 cup uncooked red Lentils
- 2 cups chopped kale
Rice and chilli was a staple dinner food growing up. As I’ve grown in my cooking, however, I really enjoy finding plant-based alternatives to the foods I love. This vegetable chilli is such a filling, delicious meal I swear I could eat it every day for a month!
First, cook the red lentils by combining the lentils with 2 cups of water. Bring to a boil, then lower to cook with the lid on. Fluff with a fork after about 10 minutes.
While the lentils are cooking, fry the leeks in coconut oil in a big pot. As these become fragrant add all of the spices.
Cook for another 3-5 minutes before adding the crushed tomatoes, chickpeas, and navy beans.
Once the lentils are ready add them into the mix and let simmer on low for about 10 minutes. Chop the kale and add it in at the very end. Let it cook for another few minutes until the kale has wilted.
Now it’s ready to enjoy! I stay away from rice on the Whole 30, but this chilli is also delicious served on a bed of wild brown rice or with home-made crackers like these. Bon appétit!
Note: Although this is not Whole 30 (due to all of the beans), my last Whole 30 taught me that some beans like chickpeas and navy beans are OK for my IBS tummy, while others like black beans are not so good. Feel free to substitute the beans I’ve chosen for ones that fit your specific diet.