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Red Lentil Chili

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Chef AJ – Nutmeg Notebook

Red Lentil Chili

A delicious hearty red lentil chili that is bursting with flavor. Serve it over rice, baked potatoes or baked sweet potatoes.
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Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Red Lentils
  • 8 cups water
  • 2 14.5 ounce fire roasted tomatoes no salt added
  • 1 6 ounce can tomato paste
  • 10 ounces chopped onion – about 3 cups
  • 1 pound red bell pepper – approx 2 large
  • 8 cloves garlic minced
  • 4 tablespoons apple cider vinegar
  • 1 1/2 tablespoons parsley flakes
  • 1 1/2 tablespoons dried oregano
  • 2 teaspoons smoked paprika
  • 1 1/2 tablespoons  chipotle chili powder or to taste
  • 1/4 teaspoon crushed red pepper flakes – optional
  • 4 dates – optional

Equipment

  • Pressure Cooker or Slow Cooker

Method
 

  1. In a large blender container combine the tomatoes, red bell peppers, garlic and dates – if using them, process until smooth.
  2. Pour the blender contents into the Instant Pot pressure cooker along with the rest of the ingredients. Cook on high for 10 minutes.
  3. Slow Cooker: follow the directions but cook in a slow cooker on low for 6-8 hours.
  4. Serve over brown rice, quinoa, a baked potato or a baked sweet potato. Add some sliced green onions and fresh cilantro if desired.
  5. Recipe from Chef AJ and shared with her permission.

Notes

I like to add 2 cans of red kidney beans, rinsed and drained to bulk it up a bit and make it even heartier.

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