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An Alberta girl eats, cooks, and grows!

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Lentil Chili

I have been eating much healthier of late.

And looking for ways to keep it healthy I have been using whole grains and legumes.

This recipe is a fantastic meatless chili loaded with beans, lentils, vegetables and flavor!

You’ll love it so much you may never use meat in your chili ever again!

Seriously, it’s that good.

I was one of the lucky winners a while back on Twitter during a Twitter party with Canadian Lentils. I won a fabulous gift package I have been waiting for the perfect recipe to use some of the great lentils they sent me!

Using Canadian Lentils on Nutmeg Disrupted

 

 

 

 

 

 

 

 

Lentil Chili

1 yellow onion – chopped

5 cloves of garlic – chopped

4 stalks of celery – chopped

1 cup of mushrooms – sliced

1 large red pepper – chopped

1 can of black beans 540 ml - drained and rinsed

1 can of romano beans 540 ml – drained and rinsed

1 cup of brown lentils – rinsed

1 can of diced stewed tomatoes with garlic and olive oil 769 ml

1 can of V8 – 340 ml

2 cups of water

2 teaspoons of cumin

1 teaspoon in chili powder

1 teaspoon of salt

1/2 teaspoon of celery seed

1/2 teaspoon of paprika

1/2 teaspoon of chipotle chili pepper

1/4 teaspoon of crushed red chili pepper flakes

Making Lenti Chili at Nutmeg Disrupted

 

 

 

 

 

 

 

 

In a large pot heat 3 tablespoons of oil, I like to use Canola oil. Add the onion, garlic and celery.

The start of Lentil Chili from Nutmeg Disrupted

 

 

 

 

 

 

 

 

 

Cook for about 10 minutes until the onions are lightly browned. Add the red pepper and mushrooms and allow to cook for another 10 minutes. Now you can add the lentils and beans. Give everything I good stir. Add all the spices and give it another good stir to combine everything. Allow to cook for 5 minutes. Now add the water and simmer for 25 minutes.

Add the diced tomatoes and V8.

Bring to a boil over medium high heat. Allow to bubble away for 15 minutes, stirring often so that nothing sticks to the bottom of the pot.

Reduce heat and allow to simmer for 20 minutes.

Lentil Chili from Nutmeg Disrupted

 

 

 

 

 

 

 

 

 

It makes a nice sized pot so you will definitely have leftovers if you are not feeding a crowd.

It has just the right amount of heat, it is not too spicy and the flavor is amazing!

And each serving has a whopping 14 grams of fiber! That alone is reason to give this one a try.

This recipe freezes well and is great for those nights you work late.

If you have any fabulous recipes using lentils I would love to hear about them!

Good eating in 2014!

Enjoy.

 

 

 

 

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4 Responses to Lentil Chili

  1. Pingback: Creamed Bacon Lentil Soup | Nutmeg DisruptedNutmeg Disrupted

  2. Pingback: Lentil Oatmeal Peanut Butter Chocolate Chip Cookies | Nutmeg DisruptedNutmeg Disrupted

  3. Redawna says:

    It was fantastic! Seriously the some of the best chili I have ever had. I took it to work for a few days for lunches and it froze really well. I highly recommend it!

  4. I was going to make lentil soup tomorrow but this sounds so much more flavourful and interesting. Have previously never heard of lentil chili!

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