Image Source: FatFreeVegan
This is another great creation found at FatFreeVegan. It offers a very unique and interesting take on traditional chili recipes. This meal is full of delicious protein, making it a great family recipe. See the ingredients necessary below and the instructions on how to prepare this at home.
- 1 large onion, chopped (about 2 cups or 1/2 lb.)
- 1 large bell pepper, any color, chopped (about 1 cup or 5 oz.)
- 6 cloves garlic, minced
- 1 tablespoon mild chili powder
- 1 teaspoon ground cumin
- 1 teaspoon mexican oregano (or regular oregano)
- 1 teaspoon smoked paprika
- 1/2 teaspoon chipotle chile powder (or to taste)
- 1 cup black (beluga) lentils, rinsed and picked over (see notes below)
- 1/4 cup split red lentils (I use Swad Masoor Dal), rinsed and picked over
- 4 cups low-sodium vegetable broth (I use Pacific Foods Organic)
- 1 16-ounce can fire-roasted tomatoes
- 1 teaspoon low-sodium soy sauce or gluten-free tamari or coconut aminos
- 1 teaspoon balsamic vinegar
- 1 teaspoon salt (optional or to taste)
1Heat your pressure cooker (use the “sauté” or “brown” setting on electric PC’s). Add the onions and cook until they begin to brown, adding water by the tablespoon if they start to stick. Add the peppers and garlic and cook for another couple of minutes, adding water as needed.
2Add all the dry spices and the lentils and cook while stirring for another minute. Stir in the vegetable broth and tomatoes. Lock the lid in place, and bring to high pressure (switch to high pressure setting on electric PC and set timer for 10 minutes). After 10 minutes at high pressure, remove from heat or turn off and allow pressure to come down naturally for at least 10 minutes.
3 Use a quick release method to release the pressure and open the lid carefully. Stir and check that lentils are tender; if not, cover loosely with the lid and heat on low (“warm” setting) until they are soft. Add the vinegar, soy sauce, and salt to taste. If the chili seems too thick, add additional broth or water. Check seasonings and add extra to taste. Serve sprinkled with chopped fresh parsley or cilantro.
- If you don’t have a pressure cooker, follow the first steps to brown the vegetables in a large Dutch oven or pot. Then simply cook, covered, on low until the lentils are done, adding additional water or broth if it gets too thick. Allow at least 30 minutes.
- If you can’t find black beluga lentils, try using French green lentils, also known as puy lentils.
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