Delicious Lentil Chili Recipes

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BEEF AND LENTIL CHILI



Beef and Lentil Chili image

Lentils were one of the crops on my dad's farm when we were growing up, and they're the best-kept secret in this delicious chili recipe. This dish is great for a large family meal and also freezes well. Everyone who asks for this recipe is amazed at how simple it is. -Cindy Agee, Lewiston, Idaho

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h20m

Yield 2-1/2 quarts.

Number Of Ingredients 10

2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
2 cans (14-1/2 ounces each) stewed tomatoes, chopped
1 can (15 ounces) tomato sauce
3 tablespoons chili powder
1 ounce semisweet chocolate
1/4 teaspoon salt
1 cup dried lentils, rinsed
2 cups water

Steps:

  • In a Dutch oven, cook ground beef and onion, crumbling meat, over medium-high heat until beef is no longer pink, 6-8 minutes. Add garlic; cook 1 minute longer. Drain. Add next 5 ingredients; bring to a boil. Add lentils and water. Reduce heat; simmer, covered, until lentils are soft, about 1 hour, stirring often. Add water if mixture seems too dry.

Nutrition Facts : Calories 367 calories, Fat 16g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 655mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 6g fiber), Protein 29g protein.

DELICIOUS LENTIL CHILI



Delicious Lentil Chili image

A rich savory vegetarian chili that's easy to make and smells wonderful. High in fiber and low in fat. It even looks like meaty chili (see pic!). Serve topped with cheese, onions and sour cream with cornbread or chips for a satisfying meal!

Provided by SaraFish

Categories     Lentil

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb dry lentils
1 teaspoon salt
5 cups water
1 (16 ounce) can tomatoes
1 1/2 tablespoons chili powder
1 teaspoon cumin
1/4 teaspoon oregano
1 medium onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
3/4 cup cold water

Steps:

  • Boil water.
  • Add salt and lentils.
  • Cover and cook over low heat 30 minutes.
  • Do not drain.
  • Add tomatoes, chili powder, cumin, oregano, onion, celery, garlic and cold water.
  • Cover and continue to cook over low heat for an additional 30 minutes, stirring once or twice.
  • Turn off heat, taste for seasoning.
  • I add about 1 teaspoon salt and 1/8 teaspoon pepper.
  • Top with shredded cheese, chopped onion and a dollop of sour cream or whatever you usually put on your favorite chili!

HEALTHY LENTIL CHILI



Healthy Lentil Chili image

This hearty vegetarian chili is both nutritious and satisfying, thanks to the protein-packed navy beans and brown lentils. We added a generous dose of dried spices and other pantry staples to boost the flavor and make this dish accessible for any night of the week.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

1 tablespoon olive oil
1 large onion, diced
1 red, orange or yellow bell pepper, diced
4 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
2 tablespoons chili powder
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
4 cups low-sodium vegetable broth
Two 14.5-ounce cans fire-roasted diced tomatoes
One 15-ounce can navy beans or another small white bean (do not drain)
1 cup dried brown lentils
1 dried bay leaf
1 tablespoon red wine vinegar
Shredded reduced-fat Cheddar, plain yogurt, pickled jalapenos and crushed tortilla chips, for serving (all are optional)

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.

LENTIL CHILI



Lentil Chili image

This is a lower fat alternative to chili. It is nicely seasoned, tastes great on a cold winter day and freezes well. This makes a delicious meal served with cornbread or crusty rolls. As this makes quite a bit, I usually put it into 2-quart containers, cool and freeze. The night before I am going to serve it, I put it in the refrigerator and allow it to defrost. Then heat and enjoy!

Provided by PaulaG

Categories     Poultry

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 14

1 lb lean ground turkey
1 medium onion, chopped
2 -3 garlic cloves, minced
5 -6 cups chicken broth
2 cups lentils, rinsed
1 (15 ounce) can tomato sauce
1 (14 1/2 ounce) can dice cut canned tomatoes
1 tablespoon chili powder
1 teaspoon ground cumin
2 -3 teaspoons epazote
1 teaspoon crushed red pepper flakes
salt and pepper
green onion, sliced
cheddar cheese, grated

Steps:

  • In a heavy stock pot, saute the onion and garlic until onion is transparent.
  • Crumble in the ground turkey and cook until turkey is cooked through, stirring frequently.
  • Add from broth through epazote, stir to blend, bring to a boil; reduce heat, cover and cook on medium heat for 30 to 40 minutes or until lentils are tender.
  • At end of the cooking time, season with salt, pepper and red pepper flakes.
  • Garnish with sliced green onions and grated cheddar cheese.

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