Spicy Lentil Chili with California Prunes - California Prunes | Prunes. For life.
Created by: Jackie Newgent, RDN, CDN
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Ingredients
- 1 tablespoon avocado or sunflower oil
- 1 small or ½ medium red onion, diced
- 1 medium green bell pepper, diced
- 1 jalapeño pepper, minced
- 2 large garlic cloves, minced
- 1 tablespoon chili powder
- ½ teaspoon ground cinnamon
- 1¼ cups dry brown lentils (8.5 ounces)
- 1 (15-ounce) can diced, no-salt-added fire-roasted tomatoes
- 4 cups vegetable broth (32 fluid ounces)
- 12 California Prunes, finely diced (3.5 ounces)
- ¼ cup roughly chopped fresh cilantro leaves and tender stems
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