Black and Red Lentil Chili
By FatFree Vegan Kitchen on March 11, 2014
This is probably the fastest chili I’ve ever made without using canned beans. The secret is black beluga lentils, which cook quickly and keep their shapes, giving this chili a very hearty texture. I combined them with split red lentils, which cook just as quickly but break down to create a thicker broth. . . .