Hearty Lentil Bean Chili Recipes

HEARTY BEEF & BEAN CHILI

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 6-qt. slow cooker. , Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until heated through.

HEARTY VEGETARIAN CHILI

Steps:

• In a Dutch oven, saute the mushrooms, onion and sun-dried tomatoes in oil until tender. Add garlic; cook 1 minute longer. Add meat crumbles; heat through., Stir in the chili beans, tomatoes, water, broth, chili powder, brown sugar, celery salt and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Ladle chili into bowls. Top each with avocado and, if desired, sour cream.

HEALTHY LENTIL CHILI

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion, bell pepper, garlic, 1/2 teaspoon salt and several grinds of black pepper. Cook until vegetables are just tender and browned in spots, stirring occasionally, about 6 minutes. Stir in the tomato paste, chili powder, oregano and cumin, then continue to cook until fragrant and brick-red in color, stirring frequently, about 2 minutes.
• Stir in the vegetable broth, diced tomatoes, beans (and their liquid), lentils, bay leaf, 1/2 teaspoon salt and a couple grinds of black pepper. Bring to a steady simmer, then reduce the heat to medium-low. Partially cover with a lid and gently simmer, stirring occasionally, until the lentils are tender and the chili has thickened slightly, 35 to 45 minutes.
• Remove the bay leaf and stir in the vinegar. Season with salt and black pepper. Ladle into bowls and serve with toppings as desired.

HEARTY LENTIL & BEAN CHILI

Steps:

• Heat oil in medium saucepan. Add onion and garlic and cook until soft. Add lentils, stock, chili powder and tomatoes.
• Cover and simmer 30-40 minutes, or until lentils are almost cooked. Add water or more vegetable stock if necessary to prevent from burning.
• Stir in kidney beans and bell pepper and simmer 10 to 15 minutes, or until lentils are tender and liquid has been absorbed. If desired, garnish with parsley or cilantro before serving.

VEGAN LENTIL CHILI

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.

HEARTY LENTIL CHILI

Steps:

• In a 6-qt Dutch oven, cook sausage until cooked through. Remove sausage, drain fat.
• Add beef, onion and green pepper to Dutch oven; cook until onion is tender.
• Stir in sausage, chili powder, bouillon granules, cumin and oregano.
• Cook and stir for 1 minute.
• Stir in undrained tomatoes and water. Bring to a boil, reduce heat, cover and simmer for 1 hour.
• Rinse lentils.
• Stir lentils into meat mixture. Bring to boiling; reduce heat.
• Cover and simmer about 30 minutes more or until lentils are tender.
• Garnish with cheddar cheese if desired.