Hearty Lentil Chili Recipes

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.

Steps:

• In a 6-qt Dutch oven, cook sausage until cooked through. Remove sausage, drain fat.
• Add beef, onion and green pepper to Dutch oven; cook until onion is tender.
• Stir in sausage, chili powder, bouillon granules, cumin and oregano.
• Cook and stir for 1 minute.
• Stir in undrained tomatoes and water. Bring to a boil, reduce heat, cover and simmer for 1 hour.
• Rinse lentils.
• Stir lentils into meat mixture. Bring to boiling; reduce heat.
• Cover and simmer about 30 minutes more or until lentils are tender.
• Garnish with cheddar cheese if desired.

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion, bell pepper, garlic, 1/2 teaspoon salt and several grinds of black pepper. Cook until vegetables are just tender and browned in spots, stirring occasionally, about 6 minutes. Stir in the tomato paste, chili powder, oregano and cumin, then continue to cook until fragrant and brick-red in color, stirring frequently, about 2 minutes.
• Stir in the vegetable broth, diced tomatoes, beans (and their liquid), lentils, bay leaf, 1/2 teaspoon salt and a couple grinds of black pepper. Bring to a steady simmer, then reduce the heat to medium-low. Partially cover with a lid and gently simmer, stirring occasionally, until the lentils are tender and the chili has thickened slightly, 35 to 45 minutes.
• Remove the bay leaf and stir in the vinegar. Season with salt and black pepper. Ladle into bowls and serve with toppings as desired.

Steps:

• Heat oil in medium saucepan. Add onion and garlic and cook until soft. Add lentils, stock, chili powder and tomatoes.
• Cover and simmer 30-40 minutes, or until lentils are almost cooked. Add water or more vegetable stock if necessary to prevent from burning.
• Stir in kidney beans and bell pepper and simmer 10 to 15 minutes, or until lentils are tender and liquid has been absorbed. If desired, garnish with parsley or cilantro before serving.