Best 2 Veggie Lentil Chili Non Carne Recipes
Indulge in a hearty and wholesome culinary journey with our delectable Veggie Lentil Chili Non-Carne. This satisfying plant-based chili is a symphony of flavors, textures, and nutrients. With three tantalizing variations - Classic, Sweet Potato, and Pumpkin - there's a perfect chili for every palate.
Our Classic Veggie Lentil Chili is the epitome of comfort food. Simmered to perfection, this chili boasts a rich and savory broth, brimming with tender vegetables, hearty lentils, and a chorus of aromatic spices. The Sweet Potato Veggie Lentil Chili adds a touch of natural sweetness from roasted sweet potatoes, creating a harmonious balance of flavors. And for a unique twist, the Pumpkin Veggie Lentil Chili introduces the velvety texture and earthy sweetness of pumpkin, making it a delightful autumnal treat.
Each recipe is meticulously crafted with wholesome ingredients, ensuring a nutritious and satisfying meal. Lentils, the heart of this chili, provide a hearty dose of plant-based protein, fiber, and essential nutrients. The medley of vegetables, from crisp bell peppers to succulent tomatoes, delivers an array of vitamins, minerals, and vibrant colors. A symphony of spices, carefully selected and blended, weaves together a tapestry of flavors that will tantalize your taste buds.
Whether you're a committed vegetarian, seeking a meatless Monday option, or simply craving a wholesome and flavorful meal, our Veggie Lentil Chili Non-Carne is the perfect choice. Its versatility extends beyond the dinner table - enjoy it as a cozy lunch, a game-day snack, or even as a topping for your favorite baked potato.
So, embark on this culinary adventure, explore the variations, and discover the joy of plant-based cooking with our Veggie Lentil Chili Non-Carne. Let your taste buds dance with delight as you savor each spoonful of this nutritious and delicious chili.
VEGGIE LENTIL CHILI NON CARNE!
Not everyone wants to use minced beef or Quorn mince for a chili, so here's a version that uses Puy-style lentils. It's also a great way of using up (or disguising!) winter root vegetables. t's scrummy enough to get past some of the most devout meat-eaters I know, so why not give it a go, served with brown rice? Mix in a couple of tablespoons of natural yoghurt, if you want a less spicy version or if the chili is too hot.
Provided by English_Rose
Categories Lentil
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put the lentils in a pan of cold water and bring to the boil. Simmer for 20 minutes, not allowing them to boil dry. They should be almost cooked after this time.
- Heat the oil in a deep frying pan and sauté the onion, garlic, carrot and parsnip for 10 minutes.
- Add the chili, ground coriander seeds and cumin. Cook for 2 minutes.
- Roughly chop the tinned tomatoes and add to the frying pan with the tomato paste, balsamic vinegar and stock cube. Mix well.
- Add the lentils and stir well. Cover and simmer on a low heat for 15 minutes.
- Add the kidney beans and heat through. Finally add the chopped cilantro leaves.
- Serve with brown rice and a garnish of natural yoghurt.
Nutrition Facts : Calories 150.8, Fat 4.2, SaturatedFat 0.6, Sodium 198.4, Carbohydrate 23.2, Fiber 7.2, Sugar 7.6, Protein 6.7
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.
Tips:
- Use a variety of lentils. This will give your chili a more complex flavor and texture. For example, you could use a combination of brown, green, and red lentils.
- Don't be afraid to experiment with different vegetables. You can use any type of vegetables that you like in your chili. Some good options include carrots, celery, onions, bell peppers, and tomatoes.
- Add some spices to taste. Chili is a great dish to experiment with different spices. Some good options include cumin, chili powder, paprika, and oregano.
- Let the chili simmer for a while. This will help the flavors to develop and meld together.
- Serve the chili with your favorite toppings. Some good options include sour cream, cheese, onions, and avocado.
Conclusion:
Veggie lentil chili is a delicious and healthy meal that is perfect for a cold day. It is packed with protein and fiber, and it is also low in fat and calories. This chili is also very versatile, and you can easily customize it to your own taste. So next time you are looking for a quick and easy meal, give this veggie lentil chili a try. You won't be disappointed!
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