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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