Chili 1 Pot Red Lentil Recipes
ONE-POT RED LENTIL AND BUTTERNUT SQUASH CHILI
Flavourful, hearty, and ready in one hour! Try this delicious and healthy one-pot vegan chili featuring red lentils and butternut squash. Perfect for chilly days!
Provided by Marie
Categories Dinner
Time 1h
Number Of Ingredients 16
Steps:
- Using a large pot on medium-high heat, add olive oil and saute the onion, bell pepper, and jalapeno, stirring frequently, until the onions are translucent and the peppers begin to soften (about 3-4 minutes).
- Then stir in the garlic and chili seasoning, allowing the spices become to become fragrant (about 1-2 minutes).
- Add the red lentil, butternut squash, black beans, crushed tomatoes, and vegetable broth and stir until well-combined.
- Bring the chili to a boil and then reduce the heat to a simmer. Cover and let it simmer for 25-30 minutes, until the butternut squash and lentils are tender and cooked through. Top with optional ingredients of your choice. Best served warm.
Nutrition Facts : Calories 323 calories, Carbohydrate 55.4 grams carbohydrates, Fat 4 grams fat, Protein 16.6 grams protein, ServingSize 1
BUFFALO CHICKEN RED LENTIL CHILI
Provided by Krista
Time 40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Add all ingredients into the Instant Pot.
- Press the soup setting button and cook for 30 minutes.
- Release pressure.
- Remove chicken from the pot. Shred and return to pot.
- Give the chili a stir and serve with optional toppings.
CHILI, 1-POT RED LENTIL RECIPE
Provided by seamline
Number Of Ingredients 17
Steps:
- 1. Heat a large pot over medium heat. Once hot, add oil, onion, and red pepper. Season with a healthy pinch each salt and pepper and stir. Sauté for 3-4 minutes, stirring frequently. 2. Add jalapeño and garlic to a mortar and pestle and crush into a rough paste (alternatively, blend in a small food processor, or finely mince). Add to the pot with onion and red pepper, and season with another pinch salt and pepper. 3. Add 2/3 of the chili powder (2 Tbsp as original recipe is written), half of the cumin (1 Tbsp as original recipe is written), paprika, diced tomatoes, tomato paste, and water, and stir to combine. 4. Bring to a low boil over medium high heat. 4. Once boiling, add lentils and reduce heat to medium-low or low, so it's at a gentle simmer. You want to see bubbles, but you don't want it boiling. Cook for 15 minutes, or until lentils are mostly tender. As it's cooking you may need to add more water if the mixture is looking too dry and the lentils aren't submerged (I didn't find that necessary). 5. Next add kidney beans, black beans, 1/4 tsp each salt and pepper, and remaining cumin (1 Tbsp as original recipe is written) and chili powder (1 Tbsp as original recipe is written), and stir to combine. 6. Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), add corn (optional), cover, and gently simmer for 20 minutes to meld the flavors together. Stir occasionally. 7. Taste and adjust seasonings as needed, adding more chili powder or cumin for smokiness, salt for saltiness, or a little coconut sugar to balance the heat and draw out the other flavors. 8. Serve as is, or garnished with chili cheese fritos, fresh jalapeño, cilantro, red onion, and/or avocado (optional). 9. Store leftovers in the refrigerator up to 4 days, and in the freezer up to 1 month. Reheat on the stovetop, or in the microwave.
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- Heat the olive oil in a large stock pot. Add the diced onion and cook for 5 to 7 minutes over medium-high heat until onions become slightly translucent.
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- Add 2/3 of the chili powder (2 Tbsp as original recipe is written), half of the cumin (1 Tbsp as original recipe is written), paprika, diced tomatoes, tomato paste, and water, and stir to combine. Bring to a low boil over medium high heat.
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