Easy Vegetarian Lentil Chili Food

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 LENTIL CHILI RECIPE

Steps:

• Bring a large Dutch Oven to medium high heat.
• Add in avocado oil and yellow onions. Saute until onions are translucent, stirring occasionally. About 2-3 minutes.
• Next add in the garlic, celery, red pepper, yellow pepper and poblano peppers. Saute for 4-5 minutes, stirring occasionally.
• Add in lentils, carrots, tomato paste, cumin, chili powder, smoked paprika, coriander and salt. Stir and cook for another 4-5 minutes.
• Then add in your diced tomatoes, tomato sauce, vegetable stock and beans. Stir, cover, and bring to a boil. Reduce to simmer for 15 to 20 minutes.

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.

EASY VEGETARIAN LENTIL CHILI

Steps:

• Combine everything (except tomato sauce and corn) in 2 1/2 quart pot and boil over high heat.
• Reduce to low, cover, and simmer for 25- 30 minutes.
• Stir in tomato sauce and corn.
• Simmer for 10- 15 minutes.
• Serve hot!
• Great garnished with lowfat sour cream.
• For Vegetarian use only the vegetable broth. Do not use the low fat sour cream garnish for Vegans.

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.