This is my family’s all time favorite chili! Red lentils cook very quickly and are not only pretty, but creamy and delicious. We love to serve this over a baked Yukon Gold Potato.
Red Lentil Chili — Serves 6-8
- 2 ounces dates (approximately 9 Deglet Noor)
- 1 pound red lentils
- 7 cups water, divided
- 2 14.5-ounce cans salt-free diced tomatoes (fire roasted preferred)
- 1 6-ounce can salt-free tomato paste
- 10 ounces chopped onion (approximately one large)
- 1 pound red bell pepper, (approximately 2 large), finely chopped*
- 8 cloves garlic, finely minced
- 4 tablespoons apple cider vinegar
- 1½ tablespoons dried parsley
- 1½ tablespoons dried oregano
- 1½ tablespoons salt-free chili powder
- 2 teaspoons smoked paprika (different than regular paprika)
- ½ teaspoon chipotle powder (or more to taste)
- ¼ teaspoon crushed red pepper flakes (or more to taste)
- scallions (for topping at the end)
Blend the dates in one cup of the water until smooth. 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. Sprinkle with chopped scallions and serve with baked tortilla chips or over a baked potato.
*I like to use the food processor so it’s almost a puree.
Faux Parmesan — Makes 1½ cups
• 1 cup raw almonds or cashews or walnuts
• ½ cup nutritional yeast
• 1 tablespoon salt-free seasoning (I prefer Benson’s Table Tasty)
In a food processor fitted with the “S” blade or in a blender, combine all ingredients until a powdery texture is achieved. If you like it chunkier, process less.
Chef’s Note: You can also use store bought almond flour in place of the almonds. We use this on everything from air popped popcorn to potatoes to steamed veggies and as a topping on chili and soups.
Photo credit: Healthy Girl’s Kitchen