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Loaded Lentil Chili

with Avocado Salsa and Pickled Red Onion

30 min

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Why you will love this: Lentils are jam-packed with protein! This meal is a great choice for vegetarians 

What We'll Send

Cilantro
Raw Sugar Pack
White Vinegar
Red Onion
Red Pepper Flakes
Chili Powder
Aged Cheddar Cheese
Avocado
Lime
Garlic
Kidney Bean
Fire Roasted Tomatoes
Mirepoix
Cooked Brown Lentils
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.

Nutrition
Calories 535
Fat 17g
Protein 27g
Carbohydrates 78g

What You'll Need

Cooking Directions

1
Heat a large pot or dutch oven over medium heat with 1 tbsp. of oil (2 tbsp. for 4 servings). Once hot and shimmering, add mirepoix and cook for 4-5 minutes until softened.
2
While mirepoix is cooking, bring vinegar and sugar to a boil in a small saucepan. Once sugar has dissolved and the mixture is simmering, add red onion, toss to coat and cover with a lid. Remove from heat and set aside to allow onions to pickle.
3
Once the vegetables are softened, add the garlic and chili powder and increase heat to medium-high. Cook for 1 minute, then add the fire roasted tomatoes and 1 cup of water (2 cups for 4 servings). Drain and rinse the lentils and kidney beans and add to the pot. Season with salt and pepper to taste. Bring chili to a boil, then reduce heat to medium and simmer for 15 minutes.
4
To prepare the avocado salsa, dice the avocado and place into a small bowl. Wash and finely tear or mince the cilantro, setting aside a few leaves for garnish if desired. Toss the avocado, cilantro and half of the lime juice with a pinch of salt. Slice the remaining lime into wedges.
5
To assemble your chili, divide between serving dishes and top with pickled red onion, avocado salsa, cheese and lime wedges. Sprinkle on red pepper flakes to add some heat if desired. Garnish with remaining cilantro. Enjoy!

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