Red Lentil Chili | Forks Over Knives
Red Lentil Chili - Click SHOW MORE for the Full Recipe
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INGREDIENTS:
2 ounces dates (approximately 9 Deglet Noor)
1 pound red lentils
7 cups water, divided
2 14.5-ounce cans salt-free diced tomatoes (fire roasted preferred)
1 6-ounce can salt-free tomato paste
10 ounces chopped onion (approximately one large)
1 pound red bell pepper, (approximately 2 large), finely chopped*
8 cloves garlic, finely minced
4 tablespoons apple cider vinegar
1½ tablespoons dried parsley
1½ tablespoons dried oregano
1½ tablespoons salt-free chili powder
2 teaspoons smoked paprika (different than regular paprika)
½ teaspoon chipotle powder (or more to taste)
¼ teaspoon crushed red pepper flakes (or more to taste)
scallions (for topping at the end)
Faux Parmesan (for topping at the end):
DIRECTIONS:
-Blend the dates in one cup of the water until smooth. (I like to use the food processor so it’s almost a puree.)
-Place all remaining ingredients in an electric pressure cooker and cook on high for 10 minutes.
-Alternatively, place all ingredients in a slow cooker (with 6 cups water) and cook on low for 8 hours.
-Sprinkle with chopped scallions and serve with baked tortilla chips or over a baked potato.
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The Chef and The Dietitian - Episode 56 - Red Lentil Chili
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5 DELICIOUS DINNER RECIPES to support your weight loss:
Chef AJ and Julieanna Hever, the Plant-Based Dietitian, make:
RED LENTIL CHILI (Yield: 14 cups)
Ingredients:
• One pound (453g) of red lentils
• 7 cups (1.75 liters) of water
• 2 (14.5 ounce/396g) cans of salt-free tomatoes, fire roasted preferred
• 1 (6 ounce/169g) can of salt-free tomato paste
• 10 ounces (283g) of chopped onion (approximately one large)
• One pound (453g) of red bell pepper, (approximately 2 large) VERY finely chopped (I use the Cuisinart)
• 3 ounces (85g) of dates (approximately 12 Deglet Noor)
• 8 cloves of garlic, finely minced
• 4 Tablespoons Apple Cider Vinegar
• 1.5 Tablespoons Parsley Flakes
• 1.5 Tablespoons Oregano
• 1.5 Tablespoons Salt-free Chili Powder
• 2 teaspoons SMOKED paprika
• 1/2 teaspoon chipotle powder (or more to taste)
• 1/4 teaspoon crushed red pepper flakes (or more to taste)
Preparation:
Blend the dates, tomatoes, red bell peppers and garlic in a blender and blend until smooth. Place all remaining ingredients in an electric pressure cooker and cook on high for 10 minutes. Alternatively, place all ingredients in a slow cooker and cook on low for 8 hours.
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I hope you will try the recipe and enjoy it.
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Love & Kale,
Chef AJ
Hail to the Kale+Red Lentil Chili with Dr Campbell & Esselstyn-Healthy Living with Chef AJ Episode 3
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Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes.
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How to make Beef & Vegetable Lentil Chili {After Baby Un-Diet}
Chef Kirsten's Beef & Vegetable Lentil Chili is loaded with lean steak, hearty vegetables, and healthy lentils to help Bridget fill up with a nutritious chili and avoid over-eating.
RECIPE: Beef & Vegetable Lentil Chili
2 tsp healthy oil/fat of your choice
1 lb beef sirloin
1 onion, diced
1 carrot, diced
1 red bell pepper, diced
1 zucchini, diced
2-3 cloves garlic, minced
2 Tb chili powder
1 Tb cumin
1 tsp dried oregano
Salt and pepper to taste
1 lime
15 oz diced tomatoes
4 cups chicken broth
1 cup lentils
Preheat a soup pot over medium high heat, when hot add oil, swirl to coat. Add the beef and brown on all sides. Add the remaining ingredients and bring to a boil. Simmer for 30 minutes, partially covered, until the lentils are tender. Enjoy!
Get more beefy inspiration at wabeef.org
DISCLAIMER: The After Baby Un-Diet is a 6 week series focusing on health and deliciousness! It is a collaboration with Chef Kirsten Helle and the Washington State Beef Commission. Information is not intended to diagnose any medical condition or to replace a medical professional’s orders. Information is for entertainment and informational purposes and Chef Kirsten Helle/Mesa de Vida/Washington State Beef Commission/Ranch Wife Life accept no responsibility for how you use it. Videos and recipes are copyright protected. Raw footage edited and produced by Frazer Loveman, 1Love Media.
Dutch Oven Lentil Chili
Dutch Oven Lentil Chili
Ingredients:
2 tbsp. canola oil
1 medium onion, chopped (or 3-4 small shallots, chopped)
1 medium red bell pepper, chopped
4 garlic cloves, chopped
1 cup dry lentils (red or brown)
1/2 cup quick cooking bulgar (or substitute an additional 1/2 cup dry lentils)
2 cans fat free, reduced sodium vegatable broth (14 1/2 oz. cans)
1 1/2 cups water
1 can petite diced tomatoes (14 1/2 oz. can)
2 tbsp. chili powder
2 tspn. ground cumin
1/2 tspn. salt
fresh ground black pepper
1 lb. precooked meat (optional)
yogurt, chopped red onion, grated cheese, hot sauce (optional toppings)
Directions:
Heat oil in Dutch oven.
Add onion, bell pepper and garlic - cook 7 minutes.
Add remaining ingredients, except optional items.
Simmer 30 minutes, adding optional precooked meat. (If desired)
Serve with optional toppings. (If desired)
LOW FAT Turkey and Lentil Chili! ???????????? #healthy #recipes #lowfat #weightloss #snacros