Healthy Lentil Chili Recipes
VEGAN LENTIL CHILI
This vegan chili is every bit as comforting as the meat-filled counterpart, thanks to hearty lentils, beans and vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the light-green scallion parts, both bell peppers, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables have softened, 5 to 6 minutes. Add the tomato paste, garlic, ancho chile powder, cumin and cinnamon and cook, stirring, until the tomato paste darkens in color and the garlic is softened, about 1 minute.
- Add the tomatoes and their juices, lentils, 2 cups water, 1 teaspoon salt and a few grinds of black pepper to the pot and stir to combine. Bring the liquid to a boil, then reduce the temperature and simmer, stirring occasionally, until the lentils have softened, 12 to 15 minutes. Fold in the kidney beans, butternut squash and agave syrup and cook, stirring once or twice, until the squash is heated through, 2 to 3 minutes.
- Serve the chili in bowls and garnish with the radish, jalapeno, avocado, pepitas and dark-green scallion parts as desired.
LENTIL CHILI
This is a lower fat alternative to chili. It is nicely seasoned, tastes great on a cold winter day and freezes well. This makes a delicious meal served with cornbread or crusty rolls. As this makes quite a bit, I usually put it into 2-quart containers, cool and freeze. The night before I am going to serve it, I put it in the refrigerator and allow it to defrost. Then heat and enjoy!
Provided by PaulaG
Categories Poultry
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a heavy stock pot, saute the onion and garlic until onion is transparent.
- Crumble in the ground turkey and cook until turkey is cooked through, stirring frequently.
- Add from broth through epazote, stir to blend, bring to a boil; reduce heat, cover and cook on medium heat for 30 to 40 minutes or until lentils are tender.
- At end of the cooking time, season with salt, pepper and red pepper flakes.
- Garnish with sliced green onions and grated cheddar cheese.
Nutrition Facts : Calories 198.1, Fat 5.8, SaturatedFat 1.5, Cholesterol 39.1, Sodium 872.4, Carbohydrate 17.7, Fiber 5.9, Sugar 5.5, Protein 20.2
TURKEY-LENTIL CHILI
This is such a great and filling recipe, you hardly notice it's good for you!
Provided by GG
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 1h10m
Yield 12
Number Of Ingredients 15
Steps:
- Bring lentils and vegetable broth to a boil in a large pot over high heat. Reduce heat to medium, and simmer for 10 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the garlic, onion, celery, and sausage; cook and stir until the sausage is crumbly and no longer pink, about 10 minutes. Stir in tomatoes, turmeric, cumin, thyme, and red pepper flakes; cook 5 minutes more.
- Stir the sausage mixture into the simmering lentils. Continue simmering until the lentils are tender, 20 to 30 minutes. Season to taste with salt. Garnish each serving with a dollop of yogurt and a sprinkle of chopped parsley to serve.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 26.8 g, Cholesterol 29.7 mg, Fat 7.2 g, Fiber 11.1 g, Protein 17.5 g, SaturatedFat 1.7 g, Sodium 669.9 mg, Sugar 5.2 g
EASY LENTIL CHILI
Great chili. Any leftovers can be reheated. Add just a little water if chili's too thick. Note: This is a recipe I adopted in the Great 'Zaar Adopta-thon; I have made some minor adjustments to it. Be careful with the crushed red pepper flakes; they vary in heat and some can be quite hot. You may wish to add less to start with, and adjust it later.
Provided by Jenny Sanders
Categories Lentil
Time 2h25m
Yield 14 Cups
Number Of Ingredients 14
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.
Nutrition Facts : Calories 93, Fat 1.4, SaturatedFat 0.2, Sodium 372.9, Carbohydrate 15.5, Fiber 5.3, Sugar 2.9, Protein 5.8
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- Add the oil to a large Dutch oven over medium high heat. Add the onions and bell pepper and cook, stirring often, until the vegetables are tender, about 5 minutes. Add the garlic, chili powder, cumin, and smoked paprika, and cook until the garlic is fragrant, about 1 minute.
- Add the diced tomatoes, 6 cups of vegetable stock, and dry lentils, and stir to combine. Bring the mixture up to a boil. Reduce the heat to low or medium-low and allow it to gently simmer. Cook, covered, until the lentils are soft and cooked through, stirring often, about 30 minutes.
- When the lentils are cooked, place a few cups of the cooked lentil mixture in your blender or food processor (or use an immersion blender) and blend. Add the blended mixture back to the pot and stir to combine. Adjust the thickness of your chili to your liking with additional vegetable stock as needed. Taste and adjust the seasonings as needed. Stir in cilantro and serve.
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- When hot, add onion and bell pepper; cook, stirring frequently, until vegetables brown and begin to stick to the bottom of the pot, about 6 minutes.
- Stir in 3 tablespoons of the broth and continue to cook, stirring, until onion is soft and lightly browned.
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