Best Sweet And Spicy Lentil Chili Recipes

SPICY RED LENTIL CHILI

Spicy Red Lentil Chili image

This is a copycat recipe. The original is available at Wegman's. I got the basics from the 3 Fat Chicks website and modified it a little bit. Very spicy. Use your food processor to do the vegetable dicing.

Provided by windhorse23

Categories Lentil

Time 50m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1 cup red lentil
4 cups water, divided
2 tablespoons water
2 tablespoons butter
1/2 cup onion, diced small
1/4 cup celery, diced small
2 tablespoons garlic, minced
1 medium tomatoes, cored and diced (about 1 cup)
2 cups vegetable broth
1 tablespoon Tabasco sauce
1/8 teaspoon turmeric
1/8 teaspoon cumin
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
1/8 teaspoon chili powder
2 tablespoons cornstarch
1/4 cup finely diced green pepper

Steps:

Bring lentil and 2 cups water to boil on high heat. Turn off heat. Remove half the lentils and liquid. Place in food processor and puree. (Or use stick blender and partially puree in the pot.).
Melt butter in 3 quart pot. Add onions and sweat without browning about 2 minute Add celery and garlic. Sweat 5 minutes more. Add tomato and cook 5 minutes.
Add vegetable broth, 2 cups water and seasonings. Bring to simmer.
Add reserved whole and pureed lentils plus liquid, and cook about 15 minutes, till lentils are tender.
Combine cornstarch and 2 tablespoons water to make a slurry. Bring chili to boil, add slurry and stir a minute to thicken slightly.
Turn off heat and add green peppers.

Nutrition Facts : Calories 198.4, Fat 5.3, SaturatedFat 2.7, Cholesterol 11, Sodium 711.5, Carbohydrate 29.4, Fiber 4.4, Sugar 2.4, Protein 9.7

SPICY BLACK BEAN AND SWEET POTATO CHILI

Spicy Black Bean and Sweet Potato Chili image

This thick, smoky vegan chili comes together in just under an hour, and most of that time is hands-off simmering. You can use any kind of sweet potato here - keep in mind that the orange or garnet "yam" you see at the grocery store is actually a sweet potato - but you could also switch it up and use any peeled sweet winter squash, like butternut or kabocha. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor, which plays well with the orange juice, choose unrefined or virgin coconut oil; for a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the slow-cooker version of this recipe here.)

Provided by Sarah DiGregorio

Categories dinner, weekday, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 16

Ingredients

1/4 cup coconut oil or vegetable oil
1 large yellow or red onion, finely chopped
Kosher salt and black pepper
6 garlic cloves, smashed and roughly chopped
2 packed tablespoons light brown sugar
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
3/4 cup orange juice
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce
1 1/2 pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into 1-inch pieces
2 (15-ounce) cans black beans, drained
1 (28-ounce) can crushed or diced tomatoes, preferably fire-roasted
Juice of 1 lime (about 1 1/2 tablespoons)
1 (10-ounce) bag frozen corn
Sliced avocado and red onion, for topping

Steps:

In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.
Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.
Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.
Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

DELICIOUS LENTIL CHILI

Delicious Lentil Chili image

A rich savory vegetarian chili that's easy to make and smells wonderful. High in fiber and low in fat. It even looks like meaty chili (see pic!). Serve topped with cheese, onions and sour cream with cornbread or chips for a satisfying meal!

Provided by SaraFish

Categories Lentil

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 lb dry lentils
1 teaspoon salt
5 cups water
1 (16 ounce) can tomatoes
1 1/2 tablespoons chili powder
1 teaspoon cumin
1/4 teaspoon oregano
1 medium onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
3/4 cup cold water

Steps:

Boil water.
Add salt and lentils.
Cover and cook over low heat 30 minutes.
Do not drain.
Add tomatoes, chili powder, cumin, oregano, onion, celery, garlic and cold water.
Cover and continue to cook over low heat for an additional 30 minutes, stirring once or twice.
Turn off heat, taste for seasoning.
I add about 1 teaspoon salt and 1/8 teaspoon pepper.
Top with shredded cheese, chopped onion and a dollop of sour cream or whatever you usually put on your favorite chili!

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