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 QUINOA CHILI
Yield 8 servings
Number Of Ingredients 20
Steps:
- Heat oil in a large pot over medium-high heat. Saute onions, celery, and garlic until vegetables soften and begin to turn golden, about 8 minutes. Add chili powder, cumin, basil, salt, and pepper, and stir for another minute until fragrant.
- Add the lentils, chills, tomatoes, tomato sauce, broth, and water. Bring to a boil. Turn heat to low, cover and simmer for 20 minutes. Add quinoa and simmer for another 10-15 minutes. Serve hot with extra roasted green chills, cheese, and/or sour cream.
BEEF AND LENTIL CHILI
Lentils were one of the crops on my dad's farm when we were growing up, and they're the best-kept secret in this delicious chili recipe. This dish is great for a large family meal and also freezes well. Everyone who asks for this recipe is amazed at how simple it is. -Cindy Agee, Lewiston, Idaho
Provided by Taste of Home
Time 1h20m
Yield 2-1/2 quarts.
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook ground beef and onion, crumbling meat, over medium-high heat until beef is no longer pink, 6-8 minutes. Add garlic; cook 1 minute longer. Drain. Add next 5 ingredients; bring to a boil. Add lentils and water. Reduce heat; simmer, covered, until lentils are soft, about 1 hour, stirring often. Add water if mixture seems too dry.
Nutrition Facts : Calories 367 calories, Fat 16g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 655mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 6g fiber), Protein 29g protein.
RED LENTILS AND CHILI SAUCE WITH QUINOA
Provided by Marian Burros
Categories dinner, weekday, appetizer, main course, side dish
Time 45m
Yield 3 servings
Number Of Ingredients 13
Steps:
- Combine quinoa with 1 1/2 cups water. Bring to boil in uncovered pot.
- Cover lentils with water, then bring to boil and simmer about 10 minutes, partly covered, until lentils are soft but have not lost their shape.
- Chop whole onion; saute in hot oil in nonstick skillet.
- Cover quinoa, reduce heat and simmer about 15 minutes.
- With food processor on, put garlic through feed tube. Add to onion and continue cooking until onion is soft and beginning to brown.
- Chop carrots in food processor.
- Reduce heat under onions; stir in cumin, coriander and chili powder for about 20 seconds.
- Add tomato paste and stock to the onions and stir to blend. Stir in carrots; reduce heat and cook until soft, about 10 minutes.
- Wash, dry and chop cilantro.
- When lentils are cooked, drain well and stir into chili-carrot mixture. Season with salt, if desired.
- Arrange lentil mixture over quinoa; sprinkle with cilantro.
Nutrition Facts : @context http, Calories 545, UnsaturatedFat 6 grams, Carbohydrate 93 grams, Fat 8 grams, Fiber 15 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 481 milligrams, Sugar 14 grams
LENTIL AND QUINOA CHILI
This is a hearty chili full of lentils, quinoa and unique flavors. While I use homemade chicken stock, it can be made vegan by subbing vegetarian broth for the stock. I like to skip the canned beans and use dried. I prepare 1/2 of each, dried kidney and black beans and have them ready to go before I make this recipe, but you can use canned for convenience. You can also use canned tomatoes if you prefer. If you use canned ingredients, you may want to reduce the amount of salt used.
Provided by itsnevrenough
Categories Lentil
Time 1h10m
Yield 10 cups, 5 serving(s)
Number Of Ingredients 18
Steps:
- 1. Heat olive oil in large pot over medium-high heat. Once oil is hot, add garlic and cook for a minute or until fragrant and slightly golden.
- 2. Add onion and pepper and cook for a few minutes or until onion is translucent.
- 3. Add in tomatoes, cumin, chili, cinnamon, curry powder, and pepper; bring to a boil, then lower heat and simmer for 6-8 minutes or until tomatoes begin to break down.
- 4. Add broth, quinoa, and lentils, and bring back to a boil. Cover, reduce heat, and simmer for 30-40 minutes or until lentils are tender and quinoa has expanded.
- 5. Stir in black beans, kidney beans, salt and cilantro. Chili will continue to thicken.
- 6.Taste and adjust seasonings if needed. Simmer a few more minutes.
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