Embark on a culinary adventure with our tantalizing Three-Bean and Lentil Green Chili, a symphony of flavors that will delight your taste buds. This hearty and wholesome dish combines the goodness of three types of beans – kidney, black, and pinto – with the earthy charm of lentils, creating a rich and satisfying vegetarian chili.
Immerse yourself in a symphony of flavors with our curated collection of delectable recipes. Discover the classic Three-Bean and Lentil Green Chili, a hearty and wholesome dish that showcases the goodness of three types of beans and lentils. Indulge in the aromatic and flavorful Slow Cooker Turkey Chili, a perfect blend of ground turkey, beans, and spices that will transport you to chili heaven. Satisfy your cravings with our irresistible Black Bean and Corn Chili, a vibrant and refreshing take on the classic chili, bursting with the sweetness of corn and the smokiness of chipotle peppers. For a unique twist, try our Sweet Potato and Black Bean Chili, a delightful fusion of sweet potatoes, black beans, and a medley of spices that will leave you craving for more.
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.
THREE BEAN AND LENTIL GREEN CHILI
This vegan chili is loaded with cannellini, chickpea and navy beans along with green lentils for protein and texture. Brightened up with cilantro and lime zest this chili packs a ton of flavor thanks to tomatillos, garlic, cumin and jalapeño. Like most chilis, it's even better the next day and freezes great.
Provided by Megan Mitchell
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Combine the tomatillos, garlic, onion and jalapeño in a food processor. Blitz until a chunky sauce forms, about 30 seconds. Add the lime zest and 1/2 cup cilantro. Blitz again until combined and broken down, 15 to 20 seconds.
- Heat a 6-quart Dutch oven or other large heavy-bottomed pot over medium-high heat. Drizzle in 1 to 2 tablespoons olive oil, to taste, and carefully pour in the tomatillo mixture. Cook, stirring occasionally, until fragrant and some of the liquid has absorbed, 7 to 8 minutes. Liberally season with salt and pepper.
- Turn the heat down to medium low and add the bay leaf, vegetable broth, cannellini beans, chickpeas, navy beans, lentils, cumin, coriander and a pinch each of salt and pepper. Stir together, cover and cook on a low simmer for 20 minutes, stirring occasionally so the bottom doesn't burn.
- Remove the lid and cook until the lentils are tender and the chili has thickened slightly, 5 to 10 minutes. Remove from the heat and squeeze in the juice from 1 of the zested limes; cut the other lime into wedges, for serving. Taste for seasoning and add more salt or pepper, if needed.
- Spoon the chili into bowls, top with sliced avocado, cilantro and lime wedges.
BEEF AND LENTIL CHILI
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
Time 1h20m
Yield 2-1/2 quarts.
Number Of Ingredients 10
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.
Tips:
- Use canned beans and lentils for convenience: Canned beans and lentils are already cooked, making them a great time-saving option for this chili recipe.
- Choose your chili peppers wisely: The type of chili peppers you use will determine the spiciness of your chili. For a mild chili, use milder peppers like poblanos or Anaheim peppers. For a spicier chili, use hotter peppers like jalapeños or habaneros.
- Don't be afraid to add more vegetables: This chili recipe is a great way to sneak in some extra vegetables. Feel free to add more vegetables like chopped carrots, celery, or bell peppers.
- Add some cornbread or tortilla chips for a complete meal: Cornbread or tortilla chips are the perfect accompaniments to this chili. They add a delicious crunch and help to soak up the chili's flavorful broth.
Conclusion:
This three-bean and lentil green chili is a delicious, healthy, and easy-to-make meal that's perfect for a weeknight dinner. It's packed with protein, fiber, and vegetables, and it's sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give this chili a try. You won't be disappointed!
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