Delicious Lentil Chili Food

DELICIOUS LENTIL CHILI

Steps:

• Boil water.
• Add salt and lentils.
• Cover and cook over low heat 30 minutes.
• Do not drain.
• Add tomatoes, chili powder, cumin, oregano, onion, celery, garlic and cold water.
• Cover and continue to cook over low heat for an additional 30 minutes, stirring once or twice.
• Turn off heat, taste for seasoning.
• I add about 1 teaspoon salt and 1/8 teaspoon pepper.
• Top with shredded cheese, chopped onion and a dollop of sour cream or whatever you usually put on your favorite chili!

LENTIL CHILI WITH CHUNKY VEGETABLES

Steps:

• Heat olive oil in a heavy skillet on medium-high. Brown the ground beef and onions. Drain excess grease.
• Mix beef, lentils, tomatoes, carrots, garlic, salsa, cumin, chili powder, salt, beef stock, and the reserved tomato juice in a large stockpot.
• Bring to a boil over medium heat. Reduce heat and simmer, covered, 30 minutes. Add diced celery. Cook 15 minutes more, stirring occasionally or until lentils and vegetables are tender and flavors are well blended. The chili should be thick but if it becomes too thick add additional beef stock OR tomato juice to achieve the desired consistency.
• Taste and adjust seasonings for desired level of heat. Different brands of chili powder vary in both heat and richness so adjustment is almost always necessary.
• Serve topped with shredded cheese. Garnish with sour cream and green chilis if desired. Pass the hot sauce at the table.
• Note:I prefer Franks for flavor without excessive fire. Others prefered Tropical Pepper Co.'s Scotch Bonnet sauce for excessive fire.

18+ BEST LENTIL RECIPES (+LENTIL NACHOS)

Steps:

• After cooking the lentils in the broth and enchilada sauce, make your cheese sauce.
• Add the chips to a baking sheet, then top with ingredients and bake until cheese has melted.

SLOW COOKER LENTIL CHILI

Steps:

• Heat oil in a large skillet and gently fry the onions, celery and carrot until soft (~ 8mins).
• Add the garlic, cumin, harissa and finely chopped fresh chili. Fry for a minute.
• Add the lentils, chopped tomatoes, tomato paste and stock and bring to simmer.
• Transfer to slow cooker.
• Cook on Low for 6-8 hours.
• Add kidney beans for the last half hour, tasting and adding salt and pepper to your taste then.

TURKEY LENTIL CHILI

Steps:

• Gather the ingredients then chop the onion, bell pepper and celery. Finely mince the jalapeno and grate the garlic then set it all aside.
• Drizzle the olive oil to a large pot over medium heat then drop in the ground turkey and season it with salt and pepper to taste, letting it sear.
• Add the onion, bell pepper, jalapeno, celery and garlic and continue cooking 3-4 minutes or until the vegetables are tender breaking up the turkey with a spoon or spatula while it cooks.
• Pour in the lentils, rinsed and drained black beans, tomato sauce, water, V-8 juice, diced tomatoes, lime juice, chili powder, cumin, 1 teaspoon of salt and 1/4 teaspoon of pepper then stir well to blend.
• Cover and cook over medium-low heat 25-30 minutes or until the lentils are tender, stirring occasionally so they don't stick to the bottom of the pot.
• Last add the chopped cilantro and (optional) corn then taste for salt and if you want it spicier, add 1/4 to 1/2 teaspoon of ground cayenne pepper and serve with your favorite toppings.

TURKEY LENTIL CHILI

Steps:

• Combine the turkey, onion and garlic in a medium bowl. Mix in the Mrs. Dash Chili Seasoning Mix. Refrigerate for 30 minutes to let the flavors meld. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the turkey mixture and cook until browned. Add the chicken stock, tomatoes and bay leaf. Bring to a boil, reduce the heat to a low simmer and cook for 1 hour. Add the kidney beans and lentils and cook for 10 minutes. Serve the chili with a dollop of sour cream, a sprinkle of cilantro and cornbread on the side.

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.

LENTIL CHILI

Steps:

• In a heavy stock pot, saute the onion and garlic until onion is transparent.
• Crumble in the ground turkey and cook until turkey is cooked through, stirring frequently.
• Add from broth through epazote, stir to blend, bring to a boil; reduce heat, cover and cook on medium heat for 30 to 40 minutes or until lentils are tender.
• At end of the cooking time, season with salt, pepper and red pepper flakes.
• Garnish with sliced green onions and grated cheddar cheese.