If you love lentils, chili, and healthy eating, there’s not much not to love about this dish. Adapted from a 101 Cookbooks blog recipe for vegetarian chili, I prefer to leave the grains out and serve the chili over brown rice with crusty bread. I also added a third variety of lentil here, using a trio of black, green (puy) and ivory lentils. While you can certainly use just one or two kinds of lentil, I like the differences in texture and color that a combination brings.
