Thursday, July 3, 2014

Meatless Meals Series ~ Chef AJ's Red Lentil Chili

Image Credit
Dinner tonight was Chef AJ's Red Lentil Chili over baked Yukon Gold

Potatoes. Chef AJ is one of my favorite plant based chefs and this 

recipe is definitely a keeper. 

You can see her make it on her You Tube Channel:

Or, you can see it on her website:

Here is the recipe, my changes are in red. 

Chef AJ's Red Lentil Chili

Makes 14 cups


1 pound of red lentils (I used green since that is what I had on hand)
7 cups of water 
2 (14.5 ounce) cans of salt-free tomatoes, fire roasted preferred 
1 (6 ounce) can of salt-free tomato paste 
10 ounces of chopped onion (approximately one large) 
One pound of red bell pepper, (approximately 2 large) VERY finely chopped  
3 ounces of dates (approximately 12 Deglet Noor) (I had/used 5 dates)
8 cloves of garlic, finely minced 
4 Tablespoons Apple Cider Vinegar (omitted since I was out)
1.5 Tablespoons Parsley Flakes (0mitted)
1.5 Tablespoons Oregano 
1.5 Tablespoons Salt-free Chili Powder 
2 teaspoons SMOKED paprika 
1/2 teaspoon chipotle powder (or more to taste) 
1/4 teaspoon crushed red pepper flakes (or more to taste) 


Blend the dates, tomatoes, red bell peppers and garlic in a blender and blend until smooth. 
(I didn't blend anything, I just put them all in the pressure cooker as is)
Place all remaining ingredients in an electric pressure cooker and cook on high for 10 minutes. 
Alternatively, place all ingredients in a slow cooker and cook on low for 8 hours.

Tonight was the first time I made this dish. It is definitely a keeper. 

I hope you try it and your family enjoys it.  :)

CFO ~ Chief Frugal Officer
© Belinda & Frugal Workshop, 2011-2014.
“Use it up, wear it out, make it do, do without”
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