About these ads
RSS Feed

Smoky Red Lentil Chili {vegan}

Posted on

This was the chili I made the Sweet Buttermilk Cornbread to go with last week.  It was the smoky factor that called to me when I saw it on Tami’s blog, and it didn’t disappoint! I upped the spicy factor to suit our tastes and it was just wonderful.  The only change I would make next time is to take the suggestion to run the red peppers through the food processor (and use two red peppers instead of one orange-lol), because I imagine that makes the chili thicker and more red and visually appealing.  I wasn’t reading the recipe closely and just diced the peppers as I usually do, which was fine, but I look forward to trying it the recommended way.

And don’t be scared of the lentils! I personally have a distaste for regular lentils, but red lentils are totally different and do not have that earthy flavor to them at all.  I found mine at a Lebanese market (you can get them at N & J Cafe’s market here in Wichita), and hope you’ll be able to find them in your area too.  So much tastier than regular lentils, IMO.

This chili has a wonderful balance of flavors and I was impressed that the creator even thought to add vinegar, something I’ve never added to chili, but somehow it’s perfect here.  You won’t really notice it, but it did need some tang to balance everything.  So good, you won’t even miss the meat.

Smoky Red Lentil Chili

Printable recipe
Printable recipe with picture

2 ounces dates (approximately 9 Deglet Noor)
1 pound red lentils (they look orange in the package)
7 cups water, divided
2 14.5-ounce cans diced tomatoes (fire roasted preferred)
1 6-ounce can tomato paste
1 large chopped onion
2 large red bell peppers, finely chopped*
8 cloves garlic, finely minced
¼ cup apple cider vinegar
1½ tablespoons dried parsley
1½ tablespoons dried oregano
1½ tablespoons chili powder
2 teaspoons smoked paprika (different than regular paprika)
1 teaspoon salt
½ teaspoon chipotle chile powder (or more to taste – I used 1 teaspoon)
¼ teaspoon crushed red pepper flakes (or more to taste – I used 1 teaspoon)
scallions or Faux Parmesan – optional (for topping at the end)

Blend the dates in one cup of the water until smooth (unless you have a water-tight food processor, use a blender, or the liquid will fly out. Lesson learned the hard way by me). Place the puree, along with all remaining ingredients in a stock pot and bring to a boil. Reduce heat to medium and simmer for 20 minutes, or until lentils are soft. Alternatively, you can cook in an electric pressure cooker and cook on high for 10 minutes, or in a slow cooker on low for 8 hours. Sprinkle with chopped scallions or Faux Parmesan and serve with baked tortilla chips or over a baked potato if desired.

*Chef AJ’s note: I like to use the food processor so it’s almost a puree.

*Veronica’s note: If you live in Wichita, go to The Spice Merchant for the smoked paprika and chipotle chile powder – you will pay much less than you would for the pricey McCormick spices, and they’re just as good!

Yield: 8 servings

Recipe source: Nutmeg Notebook, originally from Unprocessed by Chef AJ.

About these ads

About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

15 responses »

  1. thebetterbaker11

    WOW! My hubby LOVES thick chili…this looks fabulous. Such a different flavor combo than most recipes. Thanks for sharing and encouraging us to get out of our comfort zones and try something different.

    Like

    Reply
  2. Your recipe really sounds delicious!! =)

    Like

    Reply
  3. Thanks for the shout out Veronica! I am so glad you enjoyed this chili as much as we did. I need to make it again this week – we just don’t get tired of it! Great photos – you make it look so appealing! :)

    Like

    Reply
  4. Pingback: Thankful Thursday #117: professional maternity photos | Veronica's Cornucopia

  5. G’day Veronica! Your photos are mouth-watering to me today, true!
    Wish could come through the screen and try some now too!

    Like

    Reply
  6. Pingback: Shrunken brain syndrome | Veronica's Cornucopia

  7. Tami is the queen of lentils!!

    Like

    Reply
  8. Pingback: Smoky Red Lentil Chili {vegan}

  9. I made chili last night and slipped in one of those chipotles you covet. I love that this is vegan. Looks so good.

    Like

    Reply
  10. Veronica, everything in this recipe appealed to me — even the dates. Loved your “cook’s note” in the instructions… yup, I learned that one, too, ha! Thank you for saving me from some “duh” clean up! This looks thick and spicy and delicious (duly noted about pureeing the peppers, too.)

    Like

    Reply
  11. I do love anything smoky and this sounds perfect…I bet the lentils have such a presence that you don’t even miss the meat!

    Like

    Reply
  12. Pingback: Black Lentils with Mustard | gluadys' cookbooks

  13. Pingback: Recipe(s) Of The Week! |

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 3,377 other followers

%d bloggers like this: