I tend to eat a lot of lentils, and also constantly experiment with vegetarian chili, but hadn’t combined the concepts until recently. I have no idea why I waited, because lentils (though good in a million things, as many of my recipes will eventually show) were made for chili. They are a perfect, uber-healthy substitute for ground beef without the artery clogging and intestinal irritation. This also cooks up fairly quickly if you have pre-cooked red beans on hand (or have canned beans, which even I use from time to time). There is also some great potential to mix this with my Perfect Vegan Mac and Cheese for a vegan version of that all-time white trash favorite: chili mac. If you want to make that, just layer the chili on top of the mac and cheese and then add the breadcrumb topping before baking. Simple.