Spicy Red Lentil Chili Recipes

SPICY RED LENTIL CHILI

Steps:

• Bring lentil and 2 cups water to boil on high heat. Turn off heat. Remove half the lentils and liquid. Place in food processor and puree. (Or use stick blender and partially puree in the pot.).
• Melt butter in 3 quart pot. Add onions and sweat without browning about 2 minute Add celery and garlic. Sweat 5 minutes more. Add tomato and cook 5 minutes.
• Add vegetable broth, 2 cups water and seasonings. Bring to simmer.
• Add reserved whole and pureed lentils plus liquid, and cook about 15 minutes, till lentils are tender.
• Combine cornstarch and 2 tablespoons water to make a slurry. Bring chili to boil, add slurry and stir a minute to thicken slightly.
• Turn off heat and add green peppers.

VEGETARIAN RED LENTIL CHILI

Steps:

• Heat oil over medium heat in a Dutch oven. Add carrots, zucchini, onion, poblano pepper, 1 tablespoon chili powder, 1 tablespoon cumin, and smoked paprika. Cook until onion is soft and translucent, 3 to 4 minutes.
• Remove zucchini from Dutch oven and set aside. Add garlic and jalapeno pepper to the vegetable mixture and stir to combine. Add tomato paste, 1 tablespoon chili powder, and 1 tablespoon cumin; stir for 2 to 3 minutes. Add diced tomatoes and vegetable broth, and bring to a boil. Once liquid boils, stir in kidney beans, black beans, and red lentils.
• Reduce heat to medium-low, cover, leaving lid ajar, and simmer for 15 minutes. Season with remaining chili powder and cumin to taste.
• Return zucchini to the pot and reduce heat to low. Cover and allow flavors to blend for about 20 minutes. Taste and adjust seasoning if needed.

SPICY RED LENTIL STEW

Steps:

• In a large pot, heat oil over medium heat.
• Saute chili pepper, onion, garlic, celery and carrots for 3-5 minutes.
• Add remaining ingredients.
• Bring to a boil.
• Reduce heat.
• Simmer uncovered for 40 minutes, or until lentils are tender.
• Season with additional spices if desired.
• Serve and Enjoy!

SPICY RED LENTIL CHILI FROM WEGMANS RECIPE

Steps:

• 1. Bring lentils and 2 cups water to boil; turn off heat. Remove half the lentils and liquid and place in food processor and puree about 1 minute. Set aside. 2. Melt butter in soup pot. Add onions & sweat (soften without browning) 2 minutes. Add celery and garlic and sweat 5 more minutes. Add tomatoes and cook 5 minutes. 3. Add vegetable broth, 2 cups water and seasonings. Bring to simmer. 4. Add reserved whole and pureed lentils and liquid and cook until lentils are tender, about 15 minutes. 5. Combine cornstarch and 2 Tbls. water to make a slurry. Bring soup to boil, add slurry and stir 30 seconds to thicken slightly. Turn off heat. Add green peppers. Season with salt to taste.