Thursday, July 3, 2014

Meatless Meals Series ~ Chef AJ's Red Lentil Chili

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 this recipe on her You Tube Channel:

Chef AJ's Red Lentil Chili

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 (omitted)
1.5 Tablespoons Oregano
1.5 Tablespoons Salt-free Chili Powder
2 teaspoons SMOKED paprika
1/2 teaspoon chipotle powder (or more to taste) (omitted)
1/4 teaspoon crushed red pepper flakes (or more to taste) (omitted)


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.

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