Lentil And Mushroom Chilli Recipes

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FRENCH LENTIL AND HOMINY CHILI



French Lentil and Hominy Chili image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 17

2 tablespoons grapeseed oil
1 small onion, chopped
3 cloves garlic, peeled and chopped
1 jalapeno, ribs removed and chopped
1 yellow bell pepper, diced 1/3-inch
1 red bell pepper, diced 1/3-inch
1 tablespoon chili powder
1 1/2 teaspoons cumin
1 1/4 teaspoons kosher salt
1 cup French lentils, picked through, soaked and rinsed (see Cook's Note)
1 1/2 cups brown ale, such as Turbodog
One 28-ounce can diced tomatoes
One 15-ounce can hominy, drained and rinsed
1/4 cup cilantro leaves
1 avocado, diced
1/2 cup cotija cheese, crumbled
Lime wedges, optional

Steps:

  • Heat a large Dutch oven over medium high heat. When it is hot, add the oil and diced onion. Cook for 3 minutes, stirring often with a wooden spoon. Add the garlic, jalapeno, yellow and red peppers and continue to cook, stirring often, for an additional 4 minutes. Add the chili powder, cumin and salt and stir until the mixture is fragrant. Add the lentils, beer, tomatoes and 1 1/4 cup water and stir to combine. Bring to a simmer and reduce the heat to medium low. Cover the pot and simmer for 25 minutes. Uncover the chili and add the hominy. Continue to cook uncovered until the chili has thickened slightly and the lentils are cooked through, about 15 minutes more. Serve topped with the cilantro, avocado and cotija cheese. Finish with a squeeze of lime if desired.

SKYLINE LENTIL CHILI



Skyline Lentil Chili image

Serve chili over spaghetti and top with chopped onion, finely shredded Cheddar cheese, kidney beans, and Tabasco® sauce. I used to love Skyline Cincinnati-style chili. When I went vegetarian I came up with this Skyline lentil chili to give me that Skyline taste. I use green or black lentils as the protein where standard Cincinnati-style would use ground meat. Even though I've gone back to eating meat this is still my preferred way to get my Skyline fix.

Provided by Cair

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 1h35m

Yield 10

Number Of Ingredients 19

2 tablespoons chili powder, or more to taste
2 teaspoons garlic powder
½ (1 ounce) square unsweetened chocolate, grated
1 teaspoon ground cinnamon
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon cayenne pepper
¼ teaspoon ground allspice
¼ teaspoon ground cloves
1 bay leaf
1 tablespoon olive oil, or as needed
2 cups diced onions
2 cups diced green bell pepper
6 cups vegetable broth
2 cups dry lentils
2 (8 ounce) cans tomato sauce
2 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
½ cup water, or as needed

Steps:

  • Mix chili powder, garlic powder, unsweetened chocolate, cinnamon, cumin, salt, cayenne pepper, allspice, cloves, and bay leaf together in a bowl until seasoning mix is well combined.
  • Heat olive oil in a Dutch oven over medium heat; cook and stir onions and green bell pepper until lightly browned, about 10 minutes. Add vegetable broth and lentils; simmer for 20 minutes. Stir in seasoning mix, tomato sauce, apple cider vinegar, and Worcestershire sauce; simmer for 1 hour more, adding water if chili gets too thick.
  • Remove bay leaf from chili. Blend chili using an immersion blender until desired consistency is reached.

Nutrition Facts : Calories 76.8 calories, Carbohydrate 12.1 g, Fat 2.9 g, Fiber 3.3 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 657.9 mg, Sugar 6.1 g

LENTIL SOUP WITH MUSHROOMS



Lentil Soup with Mushrooms image

Packed with fiber and protein, this flavorful lentil soup with mushrooms is not only good for you, but also quick and easy to make.

Provided by Yoly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 11

1 bell pepper, sliced
2 roma tomatoes, halved
½ medium onion, halved
1 clove garlic
6 cups water
2 cups brown lentils
1 teaspoon dried basil
1 teaspoon Italian seasoning
salt and ground black pepper to taste
1 tablespoon extra-virgin olive oil
16 ounces sliced fresh mushrooms

Steps:

  • Combine bell pepper, tomatoes, onion, and garlic in a blender; blend until smooth. Transfer mixture to a Dutch oven and cook over medium heat, stirring until mixture starts to brown, 5 to 10 minutes. Add water, lentils, basil, Italian seasoning, salt, and pepper. Bring to a boil, cover, reduce heat to low, and simmer until lentils are soft, 25 to 30 minutes.
  • Meanwhile, heat olive oil in a skillet. Add mushrooms and season with salt and pepper. Cook until tender, stirring occasionally, 4 to 5 minutes. Add cooked mushrooms to lentil soup and simmer an additional 2 to 3 minutes.

Nutrition Facts : Calories 283.3 calories, Carbohydrate 45.3 g, Fat 3.4 g, Fiber 21.6 g, Protein 19.6 g, SaturatedFat 0.5 g, Sodium 44.3 mg, Sugar 5 g

EASY LENTIL CHILI



Easy Lentil Chili image

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

4 cups lentils, rinsed and picked over
water
1 tablespoon olive oil
2 large onions, chopped
5 -6 cloves garlic, minced
2 teaspoons salt
2 teaspoons cumin
1 teaspoon fresh ground pepper
1 teaspoon paprika
1/2 teaspoon thyme
1/2 teaspoon crushed red pepper flakes
2 tablespoons red wine vinegar
1 can 28 ounces diced tomato
1/4 cup tomato paste

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

HEALTHY LENTIL CHILI



Healthy Lentil Chili image

This hearty vegetarian chili is both nutritious and satisfying, thanks to the protein-packed navy beans and brown lentils. We added a generous dose of dried spices and other pantry staples to boost the flavor and make this dish accessible for any night of the week.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

1 tablespoon olive oil
1 large onion, diced
1 red, orange or yellow bell pepper, diced
4 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
2 tablespoons chili powder
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
4 cups low-sodium vegetable broth
Two 14.5-ounce cans fire-roasted diced tomatoes
One 15-ounce can navy beans or another small white bean (do not drain)
1 cup dried brown lentils
1 dried bay leaf
1 tablespoon red wine vinegar
Shredded reduced-fat Cheddar, plain yogurt, pickled jalapenos and crushed tortilla chips, for serving (all are optional)

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.

LENTIL AND MUSHROOM CHILLI



Lentil and mushroom chilli image

Rich, thick, spicy and hearty vegetarian chilli.

Provided by davidnunn1

Time 2h

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Heat olive oil in a large saucepan, then add spices (cumin, coriander and chilli) to the hot oil for a few seconds. Add onion, garlic, carrot and chilies and cook for a few minutes until onion softens. Add chopped mushrooms, and continue to cook for a few minutes until mushrooms soften. Add washed lentils and stir for a minute. Add stock, tomato and garlic puree, bay leaves, soy sauces and Worcestershire sauce.
  • Bring to the boil, then reduce the heat to simmer the lentils. Cook for an hour at low heat, stirring regularly, and adding boiling water when the contents start to stick to the pan. Towards the end, add tin of kidney beans. Can use the juice from the can in addition to the boiling water additions.
  • Done when the lentils are soft.
  • Options & serving suggestions: can add finely chopped celery, fresh chillies (according to taste), red wine to flavour. I prefer to eat with mashed potato, but of course would go with rice.
  • Chilli powder varies in strength - I only used 1 tsp, but it is a very fiery batch!

LENTIL CHILI



Lentil Chili image

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

1 lb lean ground turkey
1 medium onion, chopped
2 -3 garlic cloves, minced
5 -6 cups chicken broth
2 cups lentils, rinsed
1 (15 ounce) can tomato sauce
1 (14 1/2 ounce) can dice cut canned tomatoes
1 tablespoon chili powder
1 teaspoon ground cumin
2 -3 teaspoons epazote
1 teaspoon crushed red pepper flakes
salt and pepper
green onion, sliced
cheddar cheese, grated

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

LENTIL-MUSHROOM "MEATLOAF"



Lentil-Mushroom

Appealing to vegans and meat-eaters alike, this tasty lentil-mushroom "meatloaf" is loaded with so much good stuff, you won't even miss the meat.

Provided by Cindy

Categories     Vegan Main Dishes

Time 1h10m

Yield 8

Number Of Ingredients 17

1 ¼ cups chopped mushrooms
½ cup diced red bell pepper
1 large carrot, diced
2 stalks celery, diced
½ medium onion, diced
2 tablespoons vegetable broth, or to taste
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
2 cups cooked brown lentils
½ cup quick cooking oats
½ cup whole wheat bread crumbs
2 tablespoons ground flaxseed meal
2 tablespoons tomato paste
1 tablespoon barbeque sauce, or more to taste
1 tablespoon yellow mustard
1 tablespoon fresh parsley, chopped

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line a 9x5-inch loaf pan with parchment paper, or use a silicone loaf pan.
  • Combine mushrooms, bell pepper, carrot, celery, onion, vegetable broth, garlic, salt, and pepper in a large skillet over medium heat. Cook until vegetables are browned, about 7 minutes.
  • Transfer cooked vegetables to a food processor. Add cooked lentils, oats, bread crumbs, flaxseed meal, tomato paste, 1 tablespoon barbeque sauce, mustard, and parsley. Pulse until combined but chunky; don't over pulse.
  • Place dough into the prepared loaf pan; gently press the top to form a bread shape. Cover with aluminum foil.
  • Bake for 35 minutes. Remove aluminum foil and drizzle with additional barbeque sauce. Slice and serve.

Nutrition Facts : Calories 113.6 calories, Carbohydrate 19.5 g, Fat 1.6 g, Fiber 6.2 g, Protein 6.7 g, SaturatedFat 0.2 g, Sodium 399.7 mg, Sugar 3.6 g

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