Spicy Southwest Lentil Chickpea Chili Recipes

QUICK SPICY CHILI

Steps:

• Heat the olive oil in a large heavy skillet over medium-high heat. Add the onions, garlic, chili powder, oregano, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is soft, 3 to 5 minutes. Stir in the tomato paste, the chipotle chiles and sauce, and cook for 1 minute. Add the beef and cook, breaking it up with a wooden spoon, until no longer pink, about 3 minutes.
• Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes and beans and bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes. Adjust the seasoning with salt and pepper and serve with desired assorted toppings.

SPICY SOUTHWEST LENTIL CHICKPEA CHILI

Steps:

• Drain and rinse the chickpeas, set aside. Rinse the lentils and set those aside as well.
• Chop the onion, garlic, and jalapeno. Heat a large heavy bottom soup pot on medium heat with a light coating of olive oil.
• Add the vegetables and cook until just translucent. Then add the cumin and chili powder and stir it around until it becomes fragrant.
• Add the lentils, chickpeas, tomatoes, honey (or maple syrup) , and vegetable broth. Make sure to add salt and pepper to taste.
• Bring the entire mixture to a boil then reduce to a low simmer. Simmer the chili with the lid on for 2-3 hours. Make sure you stir it occasionally. About a 1/2 hour before removing from the heat, add in the frozen corn and taste for seasoning. You might want more heat (add chili powder). You may want more salt or pepper. You can also add a pinch more honey or maple syrup to adjust for the acid in the canned tomatoes. Chili is very preferential, so don't be afraid to make adjustments for your tastes.

SPICY LENTIL & CHICKPEA STEW

Steps:

• In a small skillet, heat oil over medium-high heat. Add onion, oregano and pepper flakes; cook and stir until onion is tender, 8-10 minutes. Transfer to a 5- or 6-qt. slow cooker., Add chickpeas, lentils, olives and paprika; stir in broth and tomato sauce. Cook, covered, on low 8-10 hours, until lentils are tender. Stir in spinach. Top servings with yogurt.

RED LENTIL, CHICKPEA & CHILLI SOUP

Steps:

• Heat a large saucepan and dry-fry 2 tsp cumin seeds and a large pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
• Add 1 tbsp olive oil and 1 chopped red onion, and cook for 5 mins.
• Stir in 140g red split lentils, 850ml vegetable stock or water and a 400g can tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
• Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add a 200g can drained and rinsed chickpeas.
• Heat gently, season well and stir in a small bunch of chopped coriander, reserving a few leaves to serve. Finish with 4 tbsp 0% Greek yogurt and extra coriander leaves.