#103 ) Lentil Chili - side dish
Delicious Lentil Chili with Cumin & Green Onions
Raw Vegan Sprouted Lentil Chili ( low fat -OMG GOOD )
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Kitchen Essentials:
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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VEGAN CREAMY LENTIL CHILI USING PANTRY STAPLES
I found this recipe on Pinterest and have been dying to make it. I decided to add rice to it making it a thicker soup. It turned out more like chili. This vegan soup is so flavorful and filling. There will be leftovers for a week. I also used the leftovers to stuff bell peppers and it was amazing!
INGREDIENTS
1 tablespoon olive oil
1 red onion, diced
5 cloves garlic, minced
1 tablespoon cumin
2 teaspoons chili powder
1–3 teaspoons chiles in adobo, optional
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can corn, drained
1 (15 oz.) can fire roasted diced tomatoes
3/4 cup split red lentils
32 oz. V8 or other brand vegetable juice
1 (13.5 oz.) can full fat coconut milk
juice of 1 lime
Garnish with:
tortilla strips
sour cream
sliced jalapeno
fresh chopped cilantro
INSTRUCTIONS
- Heat olive oil in a large pot over medium high heat.
- Add onion and cook, stirring frequently for 3-4 minutes.
- Add garlic, cumin, chili powder and chiles in adobo and cook, stirring frequently for another minute.
- Add black beans, corn, lentils, tomatoes, V8, and coconut milk along with a few large pinches of salt and pepper. Stir to combine.
Cover the pot and bring to a simmer over medium heat.
- Reduce heat to medium low and simmer, covered, for about 5 minutes or until the lentils are cooked through.
- Add the juice of 1 lime and season to taste with salt and pepper.
- Garnish and enjoy!
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LOW FAT Turkey and Lentil Chili! ???????????? #healthy #recipes #lowfat #weightloss #snacros
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)