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.
Hail to the Kale+Red Lentil Chili with Dr Campbell & Esselstyn-Healthy Living with Chef AJ Episode 3
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Vegan Lentil Chili
Try this tasty, easy, inexpensive, low fat recipe for your next vegan dinner. It is full of nutrients, fiber and protein. Great meatless chili alternative. You can find the recipe details on my website at:
Instant Pot Lentil Chili|Vegan Instant Pot Chili|Lentil Chili In The Instant Pot|Healthy Vegan Soup
Try this meatless lentil chili in the instant pot with simple ingredients and flavorful spices. It’s wholesome, filling, and makes one easy weeknight meal.
If you make this recipe, share your food photo with #chillipotkitchen on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you!
Prep Time: 5 minutes
Active Standing Time: 10 minutes
Cook Time: 12 minutes
Pressure Release: 10 Minutes
Total Time: 35 minutes
Servings: 6
Cost: $4 (approximate)
Instant Pot Model: 8 qt DUO Evo Plus
Nutrition: (Approximately)
Serving Size: 1.5 Cups
Calories: 232kcal | Carbohydrates: 37g | Protein: 13g | Fat: 3g | Sodium: 544mg | Potassium: 528mg | Fiber: 15g | Sugar: 6g | Vitamin A: 1815IU | Vitamin C: 30.7mg | Calcium: 79mg | Iron: 4.9mg
Ingredients:
Olive Oil- 1 Tbsp
Onion- 1/2 Cup
Garlic- 4 Cloves
Tomatoes- 3 Cups
Carrot- 1/2 Cup
Green/ Brown Lentil- 1 Cup (USA:
Red Lentil- 1/2 Cup (USA:
Chilli Powder- 1 Tsp ( or to taste) (USA:
Cumin Powder- 2 Tsp
Coriander Powder- 1 Tsp
Smoked Paprika- 1/2 Tsp
Salt- 1 Tsp (or to taste)
Broth- 2+1/2 Cups
Lemon Juice- 1 Tsp
Cilantro- 1/4 Cup
Toppings:
Pepper- to taste
Onion
Avocado
Tortilla Chips
Cilantro
Instructions:
Turn your Instant Pot to the saute function and add the oil. Once the oil is hot, add the onion and pepper. Saute for 2 - 3 minutes until the onion starts to turn translucent.
Add the remaining ingredients and give it a quick stir. Secure the lid, making sure the pressure valve is sealed.
Set the Instant Pot to high pressure and put the timer to 12 minutes. Allow the Instant Pot to turn on and come to pressure.
Once the timer is finished, allow the pressure to naturally release for 10 minutes, then release the rest and remove the lid.
Stir it, add lemon juice and cilantro. Give it a mix.
If the chili feels a bit thick, stir in another cup or so of broth. Serve immediately and garnish with your choice of toppings! (I like sliced jalapeno, cilantro, avocado, and corn chips)
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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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EPIC RED LENTIL CHILI - OIL FREE INSTANT POT VEGAN RECIPE
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