Big Batch Vegetarian Lentil Chili Food

VEGETARIAN LENTIL CHILI

Vegetarian Lentil Chili image

Miracle -- my two kids, my husband, and I all like this! It makes quite a bit - we had it for at least three dinners.

Provided by wife2abadge

Categories Beans

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

4 (14 1/2 ounce) cans diced tomatoes
2 (15 ounce) cans red kidney beans, rinsed and drained
1 (12 ounce) package frozen chopped green peppers
1 (12 ounce) package frozen chopped onions
2 cups dried red lentils, rinsed and drained
1/4 cup chili powder
2 tablespoons garlic powder
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
3 cups water
1/8 teaspoon black pepper

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.

HOMEMADE VEGETARIAN CHILI

Homemade Vegetarian Chili image

The smoky, complex flavor of this simple vegetarian chili comes from basic pantry ingredients, vegetables and spices! It makes great leftovers, too. Recipe yields 4 large or 6 moderate servings of chili.

Provided by Cookie and Kate

Categories Chili

Time 1h

Number Of Ingredients 19

Ingredients

2 tablespoons extra-virgin olive oil
1 medium red onion, chopped
1 large red bell pepper, chopped
2 medium carrots, chopped
2 ribs celery, chopped
1/2 teaspoon salt, divided
4 cloves garlic, pressed or minced
2 tablespoons chili powder*
2 teaspoons ground cumin
1 1/2 teaspoons smoked paprika*
1 teaspoon dried oregano
1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes**, with their juices
2 cans (15 ounces each) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
2 cups vegetable broth or water
1 bay leaf
2 tablespoons chopped fresh cilantro, plus more for garnishing
1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.

Steps:

In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 1/2 cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too-I added 1/4 teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.

Nutrition Facts : Calories 236 calories, Sugar 7.6 g, Sodium 1071.8 mg, Fat 6.4 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 37.6 g, Fiber 10.3 g, Protein 10.9 g, Cholesterol 0 mg

BIG-BATCH MARINATED LENTILS

Big-Batch Marinated Lentils image

Stirring a simple vinaigrette into warm just-cooked lentils helps them drink up flavor so they taste anything but plain. Use French green or black beluga lentils as they will hold their shape best. You can keep a batch of these dressed lentils in the fridge and add to salads, pastas, soups, and more all week long.

Provided by Anna Stockwell

Categories Lentil Olive Oil Vinegar Honey Paprika Wheat/Gluten-Free Vegetarian Vegan Dairy Free

Yield Makes about 5½ cups (8-10 servings)

Number Of Ingredients 6

Ingredients

2½ cups French green or black beluga lentils, rinsed, picked through
3 tsp. kosher salt, divided
¼ cup extra-virgin olive oil
¼ cup sherry vinegar or red wine vinegar
½ tsp. honey
¼ tsp. hot smoked Spanish paprika or Hungarian sweet paprika

Steps:

Combine lentils and 2 tsp. salt in a large saucepan and pour in cold water to cover by at least 1". Bring to a boil, then reduce heat to low and simmer gently until lentils are tender but still have some bite (like al dente pasta), about 20 minutes. Drain and return to pot.
Meanwhile, whisk oil, vinegar, honey, paprika, and remaining 1 tsp. salt in a small bowl or measuring glass.
Pour vinaigrette over hot lentils and toss to coat. Let sit at least 10 minutes before serving to give lentils time to absorb flavors from vinaigrette.
Do ahead: Lentils can be prepared 5 days ahead. Transfer to an airtight container; cover and chill.

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