Best 3 Chili Chocolate Lentil Muffins Recipes
Indulge in a culinary journey that harmonizes the sweet and savory, introducing our tantalizing Chili Chocolate Lentil Muffins. These delectable muffins are a symphony of flavors, combining the warmth of chili, the richness of chocolate, and the earthy goodness of lentils. Embark on a flavor adventure with three enticing variations: the Classic Chili Chocolate Lentil Muffins, the Vegan Chili Chocolate Lentil Muffins for a plant-based delight, and the Gluten-Free Chili Chocolate Lentil Muffins for those with dietary restrictions. Each muffin is a perfect balance of textures, with a moist, tender crumb, a hint of spice, and a touch of sweetness. Prepare to be captivated by this unique and irresistible treat.
Here are our top 3 tried and tested recipes!
CHICKEN AND LENTIL CHILI
I like to make a simple, hearty slow-cooked recipe at least once a week. You can mix this up the night before and throw it into the crock on your way out the door. Use hotter tomatoes and chilies or salsa if you like more zing. -Laurie Stout-Letz, Bountiful, Utah
Provided by Taste of Home
Categories Lunch
Time 5h20m
Yield 8 servings (2-1/2 quarts)
Number Of Ingredients 17
Steps:
- In a 5- or 6-qt. slow cooker, combine the first 16 ingredients. Cook, covered, on low until chicken and lentils are tender, 5-6 hours. Remove chicken; cool slightly and chop. Return chicken to slow cooker; heat through. Serve over tortilla chips and top with cheese and olives, if desired.Freeze option: Freeze cooled soup mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; if necessary, add a little water.
Nutrition Facts : Calories 249 calories, Fat 2g fat (0 saturated fat), Cholesterol 23mg cholesterol, Sodium 844mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 9g fiber), Protein 21g protein.
HEALTHY LENTIL CHILI
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
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.
CHILLI CHOCOLATE COOKIES
A big pile of spiced double chocolate chip biscuits next to a tub of ice cream is an easy way to feed a crowd
Provided by Good Food team
Categories Dessert, Dinner
Time 32m
Yield Makes 40 cookies
Number Of Ingredients 13
Steps:
- Beat the butter and sugars together, then gradually mix in the vanilla and eggs. In another bowl, combine the flour, cocoa, a pinch of salt, baking powder and cayenne pepper, then mix these into the butter and fold in all the chocolate.
- Heat oven to 180C/160C fan/gas 4. Place walnut-sized spoonfuls of the mixture on baking sheets lined with baking parchment, leaving enough space between so they don't melt together. Bake in batches, for 10-12 mins, depending on how gooey you like your cookies. Allow to cool on the baking sheets for 1 min before removing to a plate to cool completely. Serve with vanilla ice cream.
Nutrition Facts : Calories 142 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
Tips:
- For a vegan version of these muffins, use almond milk instead of regular milk and omit the honey.
- If you don't have any chili powder, you can substitute 1 teaspoon of cayenne pepper and 1/2 teaspoon of paprika.
- If you like your muffins extra chocolaty, you can add an extra 1/4 cup of chocolate chips to the batter.
- These muffins are best served warm, but they can also be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
These chili chocolate lentil muffins are a delicious and healthy way to start your day. They're packed with protein, fiber, and antioxidants, and they have a unique and flavorful combination of spices that will wake up your taste buds. Whether you're looking for a quick and easy breakfast or a tasty snack, these muffins are sure to hit the spot.
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