Recipes

[phoenixbrd]

....here it is. I just remembered your request when I went to make this yummy chili for tonight. I might add a third can of beans (great northern or canillini) so I call it Three Bean. Sometimes I add fresh mushrooms also.  The recipe comes from the Minimalist Baker and she has detailed pictures,  I add toppers of chopped onions,salsa. cilantro, and for those who can indulge a vegan sour cream and avocado.  My family/friends love this over baked potatoes but it is great over rice also.  I make it in an Instant Pot.    

1-POT RED LENTIL CHILI (aka Three Bean Chili)

Hearty red lentil chili made in 1 pot with simple ingredients! A smoky, flavorful, protein- and fiber-rich plant-based meal perfect for cold nights and feeding a crowd.

Author: Minimalist Baker

PREP TIME10 minutes

COOK TIME45 minutes

TOTAL TIME55 minutes

Servings: 6

Category: Entree

Cuisine: Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 4 Days

Ingredients

• 2 Tbsp avocado or coconut oil  (I use veggie broth)
• 1 medium white or yellow onion, diced
• 1 medium red pepper, diced
• 1/2 tsp each sea salt and black pepper (divided // plus more to taste)
• 1 small jalapeño, diced with seeds (remove seeds or reduce or omit for less heat)
• 4 cloves garlic (4 cloves yield ~2 Tbsp)
• 3 Tbsp chili powder (divided // NOT chili flakes or cayenne pepper) I use Frontier Mexican Fiesta for the chili powder.
• 2 Tbsp ground cumin (divided)
• 1 tsp smoked paprika
• 2 15-ounce cans diced tomatoes (if unsalted, add more sea salt)
• 3 Tbsp tomato paste
• 1 3/4 cup water (plus more as needed)
• 3/4 cup dry red lentils thoroughly rinsed in cold water + drained
• 1 15-ounce can kidney beans (slightly drained)
• 1 15-ounce can black beans (slightly drained)
• 1-2 Tbsp coconut sugar (or maple syrup)
• 1 15-ounce can corn, drained (optional)

FOR SERVING optional

• DIY Chili "Cheese” Fritos
• Rice or Quinoa
• Fresh chopped cilantro
• Avocado

Instructions

1. Heat a large pot over medium heat. Once hot, add oil, onion, and red pepper. Season with a healthy pinch each salt and pepper and stir. Sauté for 3-4 minutes, stirring frequently.
2. Add jalapeño and garlic to a mortar and pestle and crush into a rough paste (alternatively, blend in a small food processor, or finely mince). Add to the pot with onion and red pepper, and season with another pinch salt and pepper.

3. Add 2/3 of the chili powder (2 Tbsp as original recipe is written), half of the cumin (1 Tbsp as original recipe is written), paprika, diced tomatoes, tomato paste, and water, and stir to combine. Bring to a low boil over medium high heat.

4. Once boiling, add lentils and reduce heat to medium-low or low, so it's at a gentle simmer. You want to see bubbles, but you don't want it boiling. Cook for 15 minutes, or until lentils are mostly tender. As it's cooking you may need to add more water if the mixture is looking too dry and the lentils aren't submerged (I didn't find that necessary).

5. Next add kidney beans, black beans, 1/4 tsp each salt and pepper, and remaining cumin (1 Tbsp as original recipe is written) and chili powder (1 Tbsp as original recipe is written), and stir to combine.

6. Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), add corn (optional), cover, and gently simmer for 20 minutes to meld the flavors together. Stir occasionally.
7. Taste and adjust seasonings as needed, adding more chili powder or cumin for smokiness, salt for saltiness, or a little coconut sugar to balance the heat and draw out the other flavors.
8. Serve as is, or garnished with chili cheese fritos, fresh jalapeño, cilantro, red onion, and/or avocado (optional).
9. Store leftovers in the refrigerator up to 4 days, and in the freezer up to 1 month. Reheat on the stovetop, or in the microwave.

Notes

*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 6)

• Calories: 320
• Fat: 6.8g
• Saturated fat: 0.7g
• Sodium: 427mg
• Carbohydrates: 52.4g
• Fiber: 18.9g
• Sugar: 10g
• Protein: 15.9g

[BirkiLady]

This sounds delicious! Great to know it can be frozen successfully. Thanks for sharing. 

[PINKdogWOOD]

MMmmmm chili - love chili, love to make it fall & winter when it's so comforting to the pallette. Chili is type of recipe that you can make the basic and add anything to it, any kind of beans - use multiples as there are so many types of beans out there. top with again, all sorts of things ie any kind of cheese, sour cream, avocado, sprinkles of cilantro (don't over do this one). You can spice up chili with many of fav spices.

And by all means, make a lot so you can freeze it and thaw whenever you get a taste for this warm goodness without needing to start all over!

Don't forget the crackers on top either, any kind hopefully with little or no salt, use oyster crackers too.

[tiny 2]

@phoenixbrd, Thank you for this recipe. I have seen you speak of it before and I was curious. The red lentils will be new for me.

[phoenixbrd]

@tiny 2   The red lentils make it a hearty chili and up the nutritional value,....as well as tasty!  I buy red split lentils at Trader Joe's, but you can buy them anywhere.  Enjoy!

[AuntG]

This could become a favorite recipe.