This hearty protein pack Chili is amazing on it’s on, but don’t stop there! Put it over rice, or a baked potato, nachos, air fried potatoes, polenta, grits. The options are really endless.
I love to have a slow cooker full of a good chili watching the game or tailgating, with a chili bar and everyone one can serve themselves and top it they way they like it. Vegan cheese, onions, vegan bacon, cheese sauce, pico de gallo, lettuce, vegan sour cream(tofu) in a bowl, over rice, how every you like yours this is the recipe everyone will love.
The great thing about this chili is that it’s pantry and budget friendly. Red lentils, canned tomatoes, spices, onions and rice to serve it over. Most of us have these in our pantry on a regular basis and if not you can even get these items at the dollar store or Target. It only costs a few dollars to make a large batch and feed a large family or crowd a healthy delicious nourishing meal. Make a couple loaves of my No Knead Bread also pennies a loaf and everyone’s happy.
Red Lentil Chili
Equipment
- 1 Large pot pressure cooker
Ingredients
- 3 ribs celery, diced
- 1 green or red pepper, diced
- 1 large white onion, diced
- 3 cloves garlic, minced
- ¾ cup red lentils
- 2 14 oz can fire roasted tomatoes 1-28 oz can diced tomatoes
- 2 cups vegetable stock/broth
- 2 tsp cumin powder
- 3 tbsp chili powder
- 1 bay leaf
- 1 tsp smoke paprika
- ¼ tsp cayenne pepper
- 1 14 oz can kidney beans (1 1/2 cups)
- 1 14 oz can black beans (1 1/2 cups)
Instructions
- In a large pot, sweat the celery, peppers, onions and garlic with water or broth.
- Once they are soften add red lentils, spices and allow to cook for a minute or two to bloom the spices, then add the remaining broth and add the can tomatoes.
- Put a lid on and allow to simmer on low heat for 25-30 minutes until lentils are cooked. Once lentils are cooked add the beans and allow to cook for another 10 minutes.
- Serve with some homemade bread or cornbread
Video
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