How To make Low Fat Lentil Chili
Ingredients
8
oz
pork, lean, boneless or ground turkey
1
cup
water
2
teaspoon
chili powder
16
oz
tomatoes, cut up, undrained
1
teaspoon
sugar
3
each
celery, stalks, sliced
1/4
teaspoon
garlic powder
1
each
onion, chopped
1/4
teaspoon
cumin, ground
1
cup
lentils
3/4
cup
tomato juice, spicy
Directions:
Trim any fat from meat. Cut meat in 1/2 inch cubes. Heat a non stick saucepan or pan sprayed with cooking oil over medium heat. Brown meat quickly and stir in remaining ingredients. Bring mixture to a boil. Reduce heat, cover and simmer for about one hour or until lentils are tender.
Makes 4 servings.
How To make Low Fat Lentil Chili's Videos
EPIC RED LENTIL CHILI - OIL FREE INSTANT POT VEGAN RECIPE
???? Follow me on Instagram
✅ My Website
????Watch the entire 'Building A Home' series
????Hannah's Vlog Channel
✅ Follow me on Facebook
✅ DIY Homestead Projects Facebook Group
???? Music I Use In My Videos from Epidemic Sound
#handeeman #diy #buildingahome
Pantry Recipes: Lentils, 4 ways.
Today's video is all about the humble lentil, a protein-packed lens-shaped seed. So whether this your the first bag of lentils or maybe you are all in on lentil futures, I got you because we are making lentils, 4 ways: Red Lentil Dal, Lentil Pilaf, Lentil Soup, and Lentil Hummus
► Join our Cooking Community:
► RECIPE LINK:
------------------------------------------------------------------------------------------
► Connect with me on social:
- Instagram:
- TikTok:
- Twitter:
-------------------------------------------------------------------------------------------
► CHEAP, but useful Kitchen Gear
- Whetstone for sharpening:
- Scale:
- 8-inch Chef's knife:
- Cast iron:
- Saucepan:
- Wood cutting board:
- (NOT cheap) Amazing Pan:
-------------------------------------------------------------------------------------------
MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with lavmic
Edited in: Premiere Pro #Cook #WithMe
Affiliate Disclosure:
Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Vegan Protein Recipe | Nutritious Lentil Chili Bowl
Enjoy this Vegan Lentil Chili Bowl.
We hope you like it!
Feel free to subscribe ♡
ABOUT PEAS OUT
We're a couple that loves to cook together and create new recipes, which we would like to share. Our channel focuses on high protein and low-carb meals that are quick and easy to prepare.
We would love to inspire you ♡
FOLLOW US
CREATIVE COMMONS LICENCE
Artist - Sappheiros
Title - Lights
Genre - Chillout/Progressive House
Lentil Chilli Magic: A Wholesome & Hearty Vegetarian Recipe You'll Love!
???????? This is a quick and easy recipe for a delicious vegetarian chilli using lentils and kidney beans to power up the protein. ????
✅ Nutrition info per portion (makes 4)
Calories: 283
Protein: 16g
Carbohydrate: 48g
Fat: 3g
???? Ingredients
1 tsp coconut oil
1 large onion
2 tsp garlic, minced
1 red pepper, chopped
175 g red lentils (rinsed)
600 ml vegetable stock
1 tbsp chilli powder
2 tbsp Mexican/fajita seasoning
2 tbsp balsamic vinegar
2 tbsp tomato puree
250 g kidney beans, washed and drained
Pinch of black pepper
⏲Method
1. Heat the coconut oil in a large pan on a medium heat and add the onion, garlic and peppers. Lightly fry for around 5 minutes until the onions start to turn golden brown.
2. Add all of the remaining ingredients, reduce the heat to low and gently simmer (uncovered) for around 45 minutes.
3. Be sure to stir the pot every 15 minutes or so and add a splash of water if the lentils soak up too much liquid and it starts to get too thick.
4. Serve
#lentilchilli #lentils #highprotein
If I could only cook one dish for a vegan skeptic…
Full recipe:
???? Our brand new weekly meal plan service, Meal Plans by Rainbow Plant Life, is OFFICIALLY LIVE!! Sign up here for a 7-day free trial:
Want more details on how the plans work? Watch this video!
----------------------------------------------------------------------------------------------------------
Key Moments:
0:00 Introduction
0:25 Why you should try red lentil curry
1:15 Prepping ingredients
3:30 Cooking red lentil curry
5:43 Adding finishing touches
5:53 Serving suggestions for red lentil curry
New to veganism or looking for cooking inspiration? Sign up for the free 7-Day Vegan Challenge!
----------------------------------------------------------------------------------------------------------
MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes!
ORDER ON AMAZON:
MORE COOKBOOK INFO:
*90+ delicious vegan recipes made in the Instant Pot*
*With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
---------------------------------------------------------------------------------------------------------
*IN THIS VIDEO*
12-inch nonstick GreenPan:
Microplane:
My favorite spices:
*MY KITCHEN ESSENTIALS*
Instant Pot 6 quart:
Food Processor:
Nonstick skillet:
My Favorite Knife:
Large Cutting Board:
Cast iron skillet:
Vitamix blender:
Vitamix 64-ounce container:
Linen apron:
All Other Kitchen Equipment:
Film & Photography Equipment:
-----------------------------------------------------------------------------------------------------------
WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION?
Slimming World Syn-free veggie lentil chilli recipe - FREE
To find out more about the Slimming World magazine go for information
Low-calorie cooking spray
1 onion, finely chopped
2 garlic cloves, crushed
250g flat mushrooms, roughly chopped
2 red peppers, deseeded and finely chopped
1 tbsp ground cumin
¼ tsp ground cinnamon
¼ tsp chilli powder
2 tbsp tomato purée
250g dried green or brown lentils
400g can red kidney beans, drained and rinsed
250g dried long-grain rice
25g fresh coriander, leaves roughly chopped, reserving some to serve
4 tbsp fat-free natural yogurt ( or vegan alternative) to serve
Spray a large, deep, non-stick frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and fry for 5 minutes until slightly softened, stirring frequently. Add the garlic and mushrooms, and fry for 2 minutes, stirring frequently. Add the peppers, spices and tomato purée with a splash of water and fry for a further 2 minutes.
Add the lentils with 500ml water. Bring to a simmer, then cook for 20-25 minutes until the lentils are tender, stirring occasionally and adding the kidney beans halfway through (add a little more boiling water if the chilli starts to get dry). When the chilli has been cooking for 10-15 minutes, cook the rice according to the pack instructions, then drain well.
Stir the coriander through the chilli and season. Divide the rice and chilli between 4 bowls and drizzle over a little yogurt. Scatter over the reserved coriander and top with freshly ground black pepper to serve.