Veggie Lentil Chili Non Carne Recipes
VEGAN LENTIL CHILI RECIPE
The flavors in this Vegan Lentil Chili are rich, comforting and beyond delicious! You'll never miss the meat.
Provided by Dara Michalski | Cookin' Canuck
Categories Entrees
Time 1h5m
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large saucepan set over medium heat. Add the onions and cook until tender, stirring occasionally, about 5 minutes. Add the red bell pepper and cook for 2 minutes.
- Add the garlic, chili powder, oregano, cumin, cocoa powder, cinnamon and salt. Cook, stirring constantly, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute.
- Stir in the vegetable broth, lentils and crushed tomatoes. Bring to a boil, then reduce heat so that the mixture is simmering. Partially cover the saucepan and cook, stirring occasionally, until the lentils are tender, 30 to 35 minutes.
- Stir in the black beans and cook for 5 minutes. Stir in the cilantro. Serve.
Nutrition Facts : ServingSize 1.5 cups, Calories 295.6 kcal, Carbohydrate 52.5 g, Protein 16.4 g, Fat 5 g, SaturatedFat 0.8 g, Sodium 1117.4 mg, Fiber 17.9 g, Sugar 12.8 g
VEGGIE LENTIL CHILI NON CARNE!
Not everyone wants to use minced beef or Quorn mince for a chili, so here's a version that uses Puy-style lentils. It's also a great way of using up (or disguising!) winter root vegetables. t's scrummy enough to get past some of the most devout meat-eaters I know, so why not give it a go, served with brown rice? Mix in a couple of tablespoons of natural yoghurt, if you want a less spicy version or if the chili is too hot.
Provided by English_Rose
Categories Lentil
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put the lentils in a pan of cold water and bring to the boil. Simmer for 20 minutes, not allowing them to boil dry. They should be almost cooked after this time.
- Heat the oil in a deep frying pan and sauté the onion, garlic, carrot and parsnip for 10 minutes.
- Add the chili, ground coriander seeds and cumin. Cook for 2 minutes.
- Roughly chop the tinned tomatoes and add to the frying pan with the tomato paste, balsamic vinegar and stock cube. Mix well.
- Add the lentils and stir well. Cover and simmer on a low heat for 15 minutes.
- Add the kidney beans and heat through. Finally add the chopped cilantro leaves.
- Serve with brown rice and a garnish of natural yoghurt.
Nutrition Facts : Calories 150.8, Fat 4.2, SaturatedFat 0.6, Sodium 198.4, Carbohydrate 23.2, Fiber 7.2, Sugar 7.6, Protein 6.7
CHILI NON CARNE
You won't miss the meat in this zesty chili, which gets its fantastic flavor from veggies, beans and a nice blend of seasonings.-Janis Winfrey, Beulah, North Dakota
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and garlic in oil. Add the zucchini, carrots, chili powder, oregano, basil and cumin; mix well. Add tomatoes and beans; bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until tender.
Nutrition Facts :
VEGETARIAN RED LENTIL CHILI
The red lentils give this chili texture and protein. It's loaded with fresh vegetables, packed with flavor, and has just a tiny bit of heat from the fresh jalapenos.
Provided by CookingWithShelia
Categories Vegetarian Chili
Time 1h
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 57.6 g, Fat 7.5 g, Fiber 18.9 g, Protein 20.3 g, SaturatedFat 0.7 g, Sodium 862.1 mg, Sugar 8.6 g
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