Best Chili Chocolate Lentil Muffins Recipes

Healthy Lentil Chili image

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

1 tablespoon olive oil
1 large onion, diced
1 red, orange or yellow bell pepper, diced
4 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
2 tablespoons chili powder
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
4 cups low-sodium vegetable broth
Two 14.5-ounce cans fire-roasted diced tomatoes
One 15-ounce can navy beans or another small white bean (do not drain)
1 cup dried brown lentils
1 dried bay leaf
1 tablespoon red wine vinegar
Shredded reduced-fat Cheddar, plain yogurt, pickled jalapenos and crushed tortilla chips, for serving (all are optional)

Steps:

Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion, bell pepper, garlic, 1/2 teaspoon salt and several grinds of black pepper. Cook until vegetables are just tender and browned in spots, stirring occasionally, about 6 minutes. Stir in the tomato paste, chili powder, oregano and cumin, then continue to cook until fragrant and brick-red in color, stirring frequently, about 2 minutes.
Stir in the vegetable broth, diced tomatoes, beans (and their liquid), lentils, bay leaf, 1/2 teaspoon salt and a couple grinds of black pepper. Bring to a steady simmer, then reduce the heat to medium-low. Partially cover with a lid and gently simmer, stirring occasionally, until the lentils are tender and the chili has thickened slightly, 35 to 45 minutes.
Remove the bay leaf and stir in the vinegar. Season with salt and black pepper. Ladle into bowls and serve with toppings as desired.

Mexican Chocolate Muffins image

Provided by princess buttercup

Time 35m

Yield 12 muffins

Number Of Ingredients 15

3/4 cup cooked lentils (see note)
1/2 cup brown sugar
1/2 cup sugar
1/2 teaspoon salt (omit if using canned lentils)
1 teaspoon cinnamon
2 tablespoons unsweetened cocoa
1/2 teaspoon baking soda
1/8 teaspoon baking powder
3/4 cup flour
1 teaspoon vanilla extract
2 eggs
1/2 cup cooking oil
1/2 cup chocolate chips
1/2 chopped walnuts
1/4 cup confectioners' sugar

Steps:

Note on using lentils: If using canned lentils, drain first and omit salt; if using dry (my preference is dry red lentils) measure 1/3 cup rinsed lentils into saucepan, add 2/3 cup water and bring to boil; reduce heat and simmer 20 minutes (may need to add a small amount of water) cool and measure.
Mash lentils with a fork in mixing bowl.
Add eggs, oil, sugars, and vanilla extract to lentils.
Mix just to combine.
Mix flour, baking soda, baking powder, salt, cocoa and cinnamon in separate bowl.
Add dry mixture and blend until combined.
Fold in chocolate chips and walnuts.
Pour into greased muffin tins.
Bake at 350 degrees F for 20-25 minutes.
Let cool 10-15 minutes for easy turn out.
Dust tops with confectioners sugar.