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Red Lentil Chili

By

Stew

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Rate this recipe 4.5/5 (17 Votes)

Ingredients

  • Lentil Chili:
  • 4 Medjool dates, pitted
  • 1 pound red lentils
  • 7 cups water, divided
  • 2 cans salt-free diced tomatoes (2 x 14 oz/398 ml - fire roasted preferred)
  • 1 can salt-free tomato paste (6 oz/178 ml)
  • 1 large white onion, chopped
  • 2 large red bell peppers, finely chopped
  • 8 cloves garlic, finely minced
  • 4 tbsp. apple cider vinegar
  • 1 1/2 tbsp. dried parsley
  • 1 1/2 tbsp. dried oregano
  • 1 1/2 tbsp. salt-free chili powder
  • 2 tsp. smoked paprika (different than regular paprika)
  • 1/2 tsp. chipotle powder (or more to taste)
  • 1/4 tsp. crushed red pepper flakes (more to taste)
  • 1 cubed sweet potato (optional)
  • 1 can (14 oz/398 ml) no-salt chickpeas, drained and rinsed (optional)
  • scallions (garnish)
  • "Parmesan Cheese"(optional):
  • 1 cup raw walnuts
  • 1/2 cup nutritional yeast
  • 1 tbsp. salt-free seasoning (e.g. Benson's Table Tasty)

Details

Servings 6
Preparation time 30mins
Cooking time 510mins
Adapted from forksoverknives.com

Preparation

Step 1

1. Blend dates in 2 cups water until completely blended. Combine date/water with remaining ingredients for chili in a crockpot. Cook on low for 8 hours. Optional: use a hand blender to partially blend some of the chili before serving. Top with scallions and "parmesan cheese".

2. For "parmesan cheese", combine ingredients in a food processor or high-speed blender and blend until crumbly (or to desired consistency).

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