Best 4 Lentil Chili With Chunky Vegetables Recipes

LENTIL AND BUTTERNUT SQUASH CHILI

Steps:

• In a 6-quart heavy duty stockpot or dutch oven, heat olive oil over medium heat. Add onions and bell pepper. Cook for 5-6 minutes or just until the vegetables begin to soften. Stir in garlic and cook for 30 seconds or until fragrant.
• Add lentils, chili powder, cumin, and oregano. Season to taste with salt and pepper, and cook for about 1 minutes, stirring nonstop.
• Add tomatoes, bay leaf and stock. Bring to a simmer, reduce heat to low and simmer partially covered for 15-20 minutes or until lentils are soft around the edges but firm to bite. Liquid will also slightly reduce.
• Add butternut squash and continue to simmer for 15 minutes. You might also want to taste for salt here and add more, if needed.
• Stir in beans and cook just until heated through, about 2-3 minutes. Check squash for doneness. It should be knife tender. Discard the bay leaf and serve with toppings of choice.

VEGAN LENTIL CHILI

Steps:

• Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the light-green scallion parts, both bell peppers, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables have softened, 5 to 6 minutes. Add the tomato paste, garlic, ancho chile powder, cumin and cinnamon and cook, stirring, until the tomato paste darkens in color and the garlic is softened, about 1 minute.
• Add the tomatoes and their juices, lentils, 2 cups water, 1 teaspoon salt and a few grinds of black pepper to the pot and stir to combine. Bring the liquid to a boil, then reduce the temperature and simmer, stirring occasionally, until the lentils have softened, 12 to 15 minutes. Fold in the kidney beans, butternut squash and agave syrup and cook, stirring once or twice, until the squash is heated through, 2 to 3 minutes.
• Serve the chili in bowls and garnish with the radish, jalapeno, avocado, pepitas and dark-green scallion parts as desired.

LENTIL CHILI WITH CHUNKY VEGETABLES

Steps:

• Heat olive oil in a heavy skillet on medium-high. Brown the ground beef and onions. Drain excess grease.
• Mix beef, lentils, tomatoes, carrots, garlic, salsa, cumin, chili powder, salt, beef stock, and the reserved tomato juice in a large stockpot.
• Bring to a boil over medium heat. Reduce heat and simmer, covered, 30 minutes. Add diced celery. Cook 15 minutes more, stirring occasionally or until lentils and vegetables are tender and flavors are well blended. The chili should be thick but if it becomes too thick add additional beef stock OR tomato juice to achieve the desired consistency.
• Taste and adjust seasonings for desired level of heat. Different brands of chili powder vary in both heat and richness so adjustment is almost always necessary.
• Serve topped with shredded cheese. Garnish with sour cream and green chilis if desired. Pass the hot sauce at the table.
• Note:I prefer Franks for flavor without excessive fire. Others prefered Tropical Pepper Co.'s Scotch Bonnet sauce for excessive fire.

CHUNKY VEGETARIAN CHILI

Steps:

• In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer until rice is cooked, stirring occasionally, 25-30 minutes. If thinner chili is desired, add more water.