Vegetarian Red Lentil Chili Recipes

RED LENTIL CHILI

Steps:

• Sautee the onion and garlic in a medium-sized pot with a splash of water over medium-high heat (you can use oil if you prefer). Once soft add the red pepper and cook for a few minutes to soften.
• Once most of the water has evaporated, add the tomato paste, herbs and spices and stir for about 30 seconds to release the flavours of the spices.
• Add the tomatoes (if using whole, break them up with your spoon), lentils, beans and vegetable stock. Reduce the heat to medium-low and cover. Allow the chili to simmer very gently until the lentils are soft - about 30 minutes. If too much liquid evaporates, add a touch more stock or water. If it's too liquidy once the lentils are cooked, uncover and allow it to reduce.
• Finally, stir through the maple syrup, salt and pepper. Taste and adjust the seasonings as necessary, adding more smoky, spice or sweet to your taste.
• Serve with fresh lime to squeeze over and your choice of toppings.

VEGETARIAN CHILI WITH RED LENTILS

Steps:

• Heat the 2 tsp. olive oil on medium-high in a 3.5 qt. Dutch oven or other large pot. Add onion, peppers, and carrots and saute for 2-3 minutes, stirring frequently. Add minced garlic and cook 1-2 minutes more while stirring.
• Sprinkle chili powder and ancho chili powder over the hot vegetables and mix in thoroughly.
• Stir in chopped fresh tomatoes and bring to boil. Reduce heat to bring the mixture to a simmer, cover and cook for about 10 minutes.
• Remove cover. Pour in red wine, lentils, water, black beans, kidney beans, and black olives. Simmer on medium-low for about another 20 minutes until lentils and soft and tender.
• Serve immediately with Cilantro Lime Crema or sour cream.

RED LENTIL (VEGETARIAN) CHILI

Steps:

• Prepare the lentils. Rinse well. In a medium to large pot, boil the liquid. Add the lentils and reduce the heat to a simmer. Cover and cook for 12 minutes. Remove the lid and continue to cook for 3-8 more minutes, until the lentils are splitting and very tender.
• Chop or mince the ingredients that need this including garlic, onion, cilantro, and jalapeno. I remove the seeds and veins from the jalapeno to reduce the heat some, but this is up to you and the level of heat you prefer.
• In a small to medium saute pan or skillet, add the oil over medium heat and saute the onion and jalapeno for 2-3 minutes until tender. Add the garlic and cook another minute or two.
• Once the lentils are done cooking, assess the remaining liquid before adding the tomato sauce. If your lentils still seem very soupy, you may want to drain some of the liquid off, but this may not be necessary.
• Stir in the tomato sauce, sauteed vegetables, cilantro, chili powder, cayenne, and season well with salt and pepper. Taste and add more salt and pepper if needed.

RED LENTIL CHILI

Steps:

• Mix all ingredients into a slow-cooker. Stir until combined, cover, and cook on low for 8 hours.
• The lentils should be fully cooked, if they aren't. Recover and continue to cook, checking every-so-often.
• Remove the lid for about 30 minutes to thicken.

VEGETARIAN LENTIL CHILI

Steps:

• In a large pot, combine undrained tomatoes, rinsed and drained beans, 3 cups water, green peppers, onions, dry lentils, chili powder, and garlic powder.
• Bring to boiling; reduce heat.
• Simmer, covered, 30 minutes, stirring occasionally.
• Stir in tomato sauce, tomato paste, and 1/8 tsp black pepper; heat through.
• Serve with cheese and tortilla chips, if desired.

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.

VEGETARIAN RED LENTIL CHILI

Steps:

• Heat oil over medium heat in a Dutch oven. Add carrots, zucchini, onion, poblano pepper, 1 tablespoon chili powder, 1 tablespoon cumin, and smoked paprika. Cook until onion is soft and translucent, 3 to 4 minutes.
• Remove zucchini from Dutch oven and set aside. Add garlic and jalapeno pepper to the vegetable mixture and stir to combine. Add tomato paste, 1 tablespoon chili powder, and 1 tablespoon cumin; stir for 2 to 3 minutes. Add diced tomatoes and vegetable broth, and bring to a boil. Once liquid boils, stir in kidney beans, black beans, and red lentils.
• Reduce heat to medium-low, cover, leaving lid ajar, and simmer for 15 minutes. Season with remaining chili powder and cumin to taste.
• Return zucchini to the pot and reduce heat to low. Cover and allow flavors to blend for about 20 minutes. Taste and adjust seasoning if needed.

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.

VEGETARIAN RED BEAN CHILI

Steps:

• In a 4-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until heated through. Serve with sour cream and cheddar cheese if desired.