Dinner the night before Thanksgiving Day too often goes forgotten about until the very last-minute. Most of us are so busy and distracted planning for the annual autumn feast that it gets easy for other meal planning to fall by the wayside.
And even though I’ll be spending most of my day tomorrow serving families that would rather go out and spend $80 a head on Thanksgiving brunch (even if I could afford something like that, I’d rather stay home and do some good ole cookin’), I find myself getting busier and busier the deeper we get into the holiday season.
Last night called for another quick and easy dinner, so I turned to my handy-dandy Cheap. Fast. Good! cookbook.
I happened upon this little treasure a couple of years ago at Bookman’s – a local used book store (to say the least) – and it’s been my favorite cookbook ever since. It is chock-full of simple, yet delicious, dishes like a Zucchini Frittata, Greek Chicken over Orzo, and Sassy Chickpea Burgers. It also includes breakfasts, desserts, and basic cooking instructions for things like blanching broccoli and cooking a roast. I love this cookbook. It’s like my Holy Grail of family cooking – I get so many terrific ideas from it!
I turned to their Very Veggie Lentil Chili recipe and (probably because I had been on Pinterest all kinds earlier) I thought of taco chili – which I’ve made before. A quick trip to the grocery store for a bag of lentils by my loving husband and we had everything we needed.
This one-pot taco lentil chili would make a great, last-minute dinner before Thanksgiving! Not only is it easy and delicious, but it’s good for you too. And it’s probably a good idea to try to eat something healthy the day before we gorge ourselves on gravy-covered goodness and pumpkin pie! (It’s also vegetarian, but I won’t tell if you don’t! 😉)
Taco Lentil Chili
Serves : 6 // Prep Time : under 1 hour
4 cups vegetable broth/stock (or what you have on hand)
1 pound lentils
1 (14.5 oz) can diced tomatoes (I used garlic with olive oil, but regular is fine too)
1/2 large onion, chopped
4 cloves garlic, minced
1 (6 oz) can tomato paste
1 package taco seasoning (I like to make my own)
Combine broth + 2 cups water in soup pot and put on high heat to bring to a boil.
Sort and rinse the lentils. When broth comes to a boil, add the lentils to the pot. Return to a boil, then reduce heat, cover, and simmer for 20 minutes.
Add the rest of the ingredients and stir well to mix. Cover again and simmer for 10 – 15 minutes, stirring frequently.
Serve at once with your favorite chili toppings!
If you make this chili (or your own rendition), I’d love to see it! Comment below or tag @bumblebitsbri on Instagram!
Happy Thanksgiving everybody!