VEGAN LENTIL CHILI
This vegan chili is every bit as comforting as the meat-filled counterpart, thanks to hearty lentils, beans and vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the light-green scallion parts, both bell peppers, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables have softened, 5 to 6 minutes. Add the tomato paste, garlic, ancho chile powder, cumin and cinnamon and cook, stirring, until the tomato paste darkens in color and the garlic is softened, about 1 minute.
- Add the tomatoes and their juices, lentils, 2 cups water, 1 teaspoon salt and a few grinds of black pepper to the pot and stir to combine. Bring the liquid to a boil, then reduce the temperature and simmer, stirring occasionally, until the lentils have softened, 12 to 15 minutes. Fold in the kidney beans, butternut squash and agave syrup and cook, stirring once or twice, until the squash is heated through, 2 to 3 minutes.
- Serve the chili in bowls and garnish with the radish, jalapeno, avocado, pepitas and dark-green scallion parts as desired.
CARROT AND LENTIL CHILI
I make this lentil chili in the fall or spring. I love the satisfying combination of fresh bright orange carrots and hearty earthy lentils. Filled with flavor and color, it leaves me energized and nourished. It's also affordable and a terrific way to fit in more veggies and legumes. I serve this with yogurt, sour cream or plant-based cheese. It also makes a fun dip for your favorite crackers or cubes of bread. -Rebekah Ranes, Sedona, Arizona
Provided by Taste of Home
Categories Lunch
Time 4h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add lentils and garlic; cook 1 minute longer. Transfer to a 5- or 6-qt. slow cooker. Stir in carrots, broth and seasonings. Cook, covered, on low 4-6 hours or until vegetables and lentils are tender. , Stir in crushed tomatoes; cook, covered, 30 minutes longer. Serve with avocados and, if desired, sour cream, red onion and additional paprika., Freeze Option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 310 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 574mg sodium, Carbohydrate 47g carbohydrate (11g sugars, Fiber 12g fiber), Protein 13g protein.
SKYLINE LENTIL CHILI
Serve chili over spaghetti and top with chopped onion, finely shredded Cheddar cheese, kidney beans, and Tabasco® sauce. I used to love Skyline Cincinnati-style chili. When I went vegetarian I came up with this Skyline lentil chili to give me that Skyline taste. I use green or black lentils as the protein where standard Cincinnati-style would use ground meat. Even though I've gone back to eating meat this is still my preferred way to get my Skyline fix.
Provided by Cair
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h35m
Yield 10
Number Of Ingredients 19
Steps:
- Mix chili powder, garlic powder, unsweetened chocolate, cinnamon, cumin, salt, cayenne pepper, allspice, cloves, and bay leaf together in a bowl until seasoning mix is well combined.
- Heat olive oil in a Dutch oven over medium heat; cook and stir onions and green bell pepper until lightly browned, about 10 minutes. Add vegetable broth and lentils; simmer for 20 minutes. Stir in seasoning mix, tomato sauce, apple cider vinegar, and Worcestershire sauce; simmer for 1 hour more, adding water if chili gets too thick.
- Remove bay leaf from chili. Blend chili using an immersion blender until desired consistency is reached.
Nutrition Facts : Calories 76.8 calories, Carbohydrate 12.1 g, Fat 2.9 g, Fiber 3.3 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 657.9 mg, Sugar 6.1 g
EASY LENTIL CHILI
Great chili. Any leftovers can be reheated. Add just a little water if chili's too thick. Note: This is a recipe I adopted in the Great 'Zaar Adopta-thon; I have made some minor adjustments to it. Be careful with the crushed red pepper flakes; they vary in heat and some can be quite hot. You may wish to add less to start with, and adjust it later.
Provided by Jenny Sanders
Categories Lentil
Time 2h25m
Yield 14 Cups
Number Of Ingredients 14
Steps:
- Combine lentils and 7 cups of water in a Dutch oven.
- Bring to a boil; reduce heat and simmer, partially covered, for 30 minutes.
- Peel and chop the onions. Peel and mince the garlic, and put it in a small bowl with all the spices.
- Heat the oil in a skillet and saute the onions until soft and translucent. Add the garlic and saute for a minute, then add the seasonings.
- Stir in 2 cups of water with the onions. Add the onion mixture to the lentils.
- Partially cover and cook for 45 minutes more, stirring every 10 minutes until thick.
- Add the vinegar and sprinkle with a little chopped cilantro if desired.
Nutrition Facts : Calories 93, Fat 1.4, SaturatedFat 0.2, Sodium 372.9, Carbohydrate 15.5, Fiber 5.3, Sugar 2.9, Protein 5.8
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EASY LENTIL CHILI (ONLY 10 INGREDIENTS!) - LITTLE BROKEN
From littlebroken.com
Reviews 27Calories 231 per servingCategory Soup
- In a large heavy-duty dutch oven, heat olive oil over medium heat. Add onions and red bell pepper. Cook for about 8-10 minutes or until soft and lightly browned, stirring occasionally.
- Add lentils, tomatoes, bay leaf, and stock. Season generously with salt and ground black pepper. Simmer partially covered over medium-low heat for 30 minutes or until lentils are tender. Remove from the heat and discard the bay leaf.
- Transfer 3-4 cups of chili into a food processor and process until smooth. Add the puréed chili back into the pot and stir to combine. Taste for salt and pepper.
1-POT RED LENTIL CHILI | MINIMALIST BAKER RECIPES
From minimalistbaker.com
Ratings 371Calories 320 per servingCategory Entree
- Heat a large pot over medium heat. Once hot, add oil, onion, and red pepper. Season with a healthy pinch each salt and pepper and stir. Sauté for 3-4 minutes, stirring frequently.
- Add jalapeño and garlic to a mortar and pestle and crush into a rough paste (alternatively, blend in a small food processor, or finely mince). Add to the pot with onion and red pepper, and season with another pinch salt and pepper.
- Add 2/3 of the chili powder (2 Tbsp as original recipe is written), half of the cumin (1 Tbsp as original recipe is written), paprika, diced tomatoes, tomato paste, and water, and stir to combine. Bring to a low boil over medium high heat.
- Once boiling, add lentils and reduce heat to medium-low or low, so it's at a gentle simmer. You want to see bubbles, but you don't want it boiling. Cook for 15 minutes, or until lentils are mostly tender. As it's cooking you may need to add more water if the mixture is looking too dry and the lentils aren't submerged (I didn't find that necessary).
LENTIL CHILI - FOOD WITH FEELING
From foodwithfeeling.com
Reviews 8Calories 357 per servingCategory Dinner
- Heat the oil in a large pot over medium heat. Once hot, add in the onion and cook for 5 minutes. Add in the garlic and saute for 2 more minutes.
- Stir in the remaining ingredients: broth, lentils, tomato sauce, diced tomatoes, kidney and black beans, cocoa powder, salt + pepper, chili powder, oregano, and cayenne. Increase heat and bring to a boil. Reduce heat to a simmer, COVER, and cook until the lentil are soft and ready to eat, 25- 30 minutes.
- Once lentils are ready, add additional liquid as desired. I prefer this chili on the thicker side but feel free to add additional veggie broth if you want it a little more soupy.
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