Red Lentil Chili

I’ve always loved this Red Lentil Chili from Wegman’s, and was so grateful to find the recipe online so that I could make it entirely plant based… Just substitute the butter for your favorite vegan butter, and you’re good to go!  When I make this chili at home, I add a couple handfuls of whatever greens I have in the fridge… Spinach, kale, collard greens.

This soup freezes beautifully in mason jars.  Make it on a Sunday, freeze, and have a convenient grab-and-go lunch all week!

NOTE: I don’t use the specific products mentioned in this recipe from Wegman’s.  For instance, I use Frank’s Hot Sauce to give it that classic chicken wing flavor instead of the Tabasco.  I also use water with bouillon instead of stock.  Feel free to use the products they suggest or personalize it the way I do based off what you have in your pantry.

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