Lentil Chilli
Healthy chunky chili made with lentils instead of meat but tastes just like your favorite meat chili! Gluten free, vegan, vegetarian | littlebroken.com @littlebroken #Beans #lentil #chili #vegan
“Meatless?” That was hubbys reaction when I said we’re having lentil chili but after few bites I won him over.
I had my doubts a little too when I first made this chili as I’m always a little skeptical of dishes that are changed to an extreme to make them “healthier.”
Lentil Chilli ,
By Food Blog Nindi .
Total time: 70 minutes
Servings: 8 Servings
• 1 medium onion, chopped
• 1 large red bell pepper, chopped
• 5 cloves garlic, minced
• 4 tsp. chili powder
• 1 (16 oz.) bag of brown lentils
• 2 (14.5 oz.) cans no-salt diced tomatoes
• 1 bay leaf
• 2 (32 oz.) cartons vegetable stock or chicken stock
• 1/3 cup fresh chopped cilantro
• sea salt and fresh ground black pepper
• Optional toppings: sour cream, cheddar cheese, croutons, tortilla chips, avocado
• Stir in garlic and chili powder; cook for 1 minute.
• Add lentils, tomatoes, bay leaf and stock. Season with salt and ground black pepper, to taste. Bring to a boil, lower the heat to medium-low and simmer, partially covered for 30 minutes or until lentils are tender. Remove from the heat and discard the bay leaf.
• Transfer 3 cups of cooked chili into a food processor and process until pureed; add the pureed chili back into the remaining chili and stir to combine. Taste for salt and pepper.
• Stir in cilantro and serve.
Healthy chunky chili made with lentils instead of meat but tastes just like your favorite meat chili! Gluten free, vegan, vegetarian | littlebroken.com @littlebroken #Beans #lentil #chili #vegan
Total time: 70 minutes
Servings: 8 Servings
Ingredients :
• 2 Tbsp. olive oil• 1 medium onion, chopped
• 1 large red bell pepper, chopped
• 5 cloves garlic, minced
• 4 tsp. chili powder
• 1 (16 oz.) bag of brown lentils
• 2 (14.5 oz.) cans no-salt diced tomatoes
• 1 bay leaf
• 2 (32 oz.) cartons vegetable stock or chicken stock
• 1/3 cup fresh chopped cilantro
• sea salt and fresh ground black pepper
• Optional toppings: sour cream, cheddar cheese, croutons, tortilla chips, avocado
Instructions :
• In a large heavy duty dutch oven, heat olive oil over medium heat. Add onions and red bell pepper; saute the vegetables for 8 minutes or until soft and lightly browned, stirring occasionally.• Stir in garlic and chili powder; cook for 1 minute.
• Add lentils, tomatoes, bay leaf and stock. Season with salt and ground black pepper, to taste. Bring to a boil, lower the heat to medium-low and simmer, partially covered for 30 minutes or until lentils are tender. Remove from the heat and discard the bay leaf.
• Transfer 3 cups of cooked chili into a food processor and process until pureed; add the pureed chili back into the remaining chili and stir to combine. Taste for salt and pepper.
• Stir in cilantro and serve.
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