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Vegan Red Lentil Chili

Vegan Red Lentil Chili

Nan Simonsen shared this recipe for Vegan Red Lentil Chili in her February 2022 cooking class. It is adapted from Dr. McDougall’s website by Chef AJ.

Ingredients

  • 1 1/2 Cups Onion, Chopped (Approximately 1 Large)
  • 1-Pound Red Bell Pepper, Halved, Core Removed, And Chopped
  • 3 Ounces Dates, Chopped (Approximately 12 Deglet Noor Or 5 Medjool)
  • 8 Cloves Garlic, Minced
  • 2 14.5-Ounce Cans Tomatoes, Fire Roasted, And Low Sodium Or Salt-Free Preferred
  • 6 Ounce Can Tomato Paste, Salt-Free If Possible
  • 4 Tablespoons Apple Cider Vinegar
  • 1-Pound Red Lentils
  • 8 Cups Water
  • 1 1/2 Tablespoons Parsley Flakes
  • 1 1/2 Tablespoons Oregano
  • 2 Teaspoons Smoked Paprika
  • 1/2 Teaspoon Chipotle Powder (Or More To Taste)
  • 1/4 Teaspoon Crushed Red Pepper Flakes (Or More To Taste)
  • 1 1/2 Tablespoons Chili Powder

Serves 8-10

Set Instant Pot on sauté function and dry-sauté the onion until golden, adding a bit of water or broth to prevent burning (2-3 minutes). Stir in the bell pepper, dates, and garlic. Dry-sauté until peppers are slightly wilted. Add tomatoes, tomato paste, and cider vinegar. Using an immersion blender, blend a bit but leave somewhat chunky. Instead may blend very briefly in a food processor or blender (use care with this hot sauce).

To the slightly blended sauce in the pan, add 1-pound red lentils, 8 cups water, and the herbs and spices.

Set Instant Pot on high and pressure cook for 10 minutes. Release pressure after 15 minutes, or release naturally.

If using a Crock Pot, use a pan to make the initial sauce and blend sauce as instructed above. Add sauce and all ingredients to the crockpot and slow cook for 6-8 hours.

When finished taste and adjust seasoning to your liking. Nan added a spoonful of Harissa paste for a bit of heat, salt and pepper, and 2 tablespoons of lemon juice.

For variety, Nan added a bag of frozen (defrosted) roasted corn at the end. Reheat if necessary

Delicious topped with Vegan Sour Cream and served with a mixed green salad, and yummy cornbread.

 

 

 

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