Uber Easy Lentil Chili Food

HOMEMADE LENTIL CHILI RECIPE

Steps:

• Heat 1 tablespoon olive oil over medium heat.
• Cook onion and bell peppers until softened, about 5 minutes.
• Add garlic, chili powder, and cumin. Cook 1 minute more.
• Add lentils, beans, tomatoes, tomato sauce, and broth.
• Bring to a boil, reduce heat to a simmer cook covered 25 minutes. Uncover and cook an additional 15 minutes or until chili reaches desired thickness.

EASY LENTIL CHILI

Steps:

• Combine lentils and 7 cups of water in a Dutch oven.
• Bring to a boil; reduce heat and simmer, partially covered, for 30 minutes.
• Peel and chop the onions. Peel and mince the garlic, and put it in a small bowl with all the spices.
• Heat the oil in a skillet and saute the onions until soft and translucent. Add the garlic and saute for a minute, then add the seasonings.
• Stir in 2 cups of water with the onions. Add the onion mixture to the lentils.
• Partially cover and cook for 45 minutes more, stirring every 10 minutes until thick.
• Add the vinegar and sprinkle with a little chopped cilantro if desired.

LENTIL CHILI

Steps:

• In a large pot over medium high heat, combine the oil, onion and garlic and saute for 5 minutes. Stir in the lentils and bulgur wheat. Add the broth, tomatoes, chili powder, cumin and salt and pepper to taste. Bring to a boil, reduce heat to low and simmer for 30 minutes, or until lentils are tender.

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.

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.

LENTIL CHILI

Steps:

• In a Dutch oven, cook turkey over medium heat until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils are tender.

VEGAN LENTIL CHILI RECIPE

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.

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.

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.