Lentil Chili – Lentils.org

Lentil Chili

  By lentilsorg  , ,

January 24, 2024

.0 0
  • Prep: 5 Minutes
  • Cook: 25 Minutes

  • 5 Minutes

    25 Minutes

    30 Minutes

  • Yields: 10
Full-screen

Directions

  1. In a large pot over medium heat, add oil and onions and cook until translucent.
  2. Add mushrooms and Worcestershire and cook for roughly 10 minutes, until mushrooms are warmed through begin to brown.
  3. Add tomato paste and stir well to coat evenly. Cook for 4 minutes.
  4. Add lentils, chili powder, cumin, maple syrup, garlic, pepper, and stock. Stir well to combine.
  5. Add tomatoes and tomato sauce. Bring up to a boil, then reduce to a simmer and cook for 25 minutes.
  6. Remove from heat and optionally serve with a sprinkle of cheese and green onions as garnish.

    7. Chef’s Tip: If you have extra cooked lentils on hand, you can simply add double the lentils and half the stock to this recipe to cross-utilize the lentils already prepped in your operation.

Ingredients

2 Tbsp (30 mL) canola oil

2 cups (500 mL) yellow onion, minced

2 lb (1 kg) mushrooms, minced

2 Tbsp (30 mL) Worcestershire sauce (or omit for vegan option)

¼ cup (60 mL) tomato paste

1 lb (500 g) whole red lentils, dry

¼ cup (60 mL) chili powder

3 Tbsp (45 mL) cumin

3 Tbsp (45 mL) maple syrup

1 Tbsp (15 mL) garlic powder

1 tsp (5 mL) black pepper, fine grind

6 cups (1.5 L) low-sodium vegetable stock

20 oz (600 mL) canned diced tomatoes

2 cups (500 mL) tomato sauce

Optional garnishes:

1 cup (250 mL) Cheddar cheese, shredded (plant-based for vegan option)

5 Tbsp (75 mL) green onions, thinly sliced

close full screen
00:00

Nutrition Facts

Serving Size2 cups (500 mL)
Calories370
Sodium510 mg
Potassium1197 mg
Protein19 g
Cholesterol10 mg
Sugar14 g
Total Fat9 g
Saturated Fat2.5 g
Total Carbohydrates53 g
Dietary Fiber12 g