Yes, it’s 95 degrees outside and I’m writing a post on chili! I know, that seems totally out of season. And it is, but since our family became plant based, this recipe has become a staple. This is a recipe that when I make it, no one misses the meat – and for chili, that’s saying a lot!

 

Lentils are a great source of protein, the highest of all the legumes. They contain lots of iron and calcium, and because of all the fiber and antioxidants in lentils, they are great for heart health. They’re also quick cooking, colorful, and delicious! They’re also inexpensive, so in addition to being a great alternative to meat dishes, they’re also a cheaper option. This recipe is made with no added fat, so it meets the criteria of a Forks Over Knives meal – plant based, whole foods, and low fat, promoting healing and reversing heart disease and diabetes. This chili is made from two kinds of lentils, black caviar and red. The black lentils are the texture, and the red ones break down to give thickness to the pot. The genius who created this recipe (Susan Voisin of blog.fatfreevegan.com) put this recipe together in an Instant Pot, one of my favorite appliances. But, it can be done on the stove top, it’ll just take a little longer. Either way, it’s worth it. We’ve had it with cornbread, over tortilla chips as nachos, stuffed in a potato, and with a side salad. It’s delicious and filling and I think I’m gonna make a double recipe next time!

 

 

Ingredients

1 large onion, chopped

1 large bell pepper, chopped, any color (yellow is pretty)

1 tablespoon garlic puree (or 6 cloves fresh garlic, minced)

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon oregano (mexican if you have it – I didn’t)

1 teaspoon smoked paprika

1/2 teaspoon chipotle powder (more if you like more heat)

1 cup black beluga lentils, rinsed and picked over

1/4 cup split red lentils, rinsed and picked over

1 quart box (4 cups) of vegetable broth

1 16 oz can of fire roasted tomatoes

1 teaspoon coconut aminos (you can use soy sauce or tamari, but they have higher sodium)

1 teaspoon balsamic vinegar

1 teaspoon salt (optional, or to taste)

 

Instructions

First, prep your veggies and spices. Once you chop the onion and pepper, rinse the lentils, and measure the spices, the rest is almost a dump-and-stir recipe. 

 

 

Saute your onions in the Instant Pot first for a few minutes until they begin to brown (same on the stovetop). Then add the peppers and garlic for a couple of minutes. Add a little water if they stick.

Add the lentils and the dry spices and cook for another minute or so. Add the tomatoes and veggie broth, stir, and lock the lid in place (if you’re cooking on the stove, put a lid on the pot and cook for up to 30 minutes, until the lentils are soft). Pressure cook on high for 10 minutes, then allow a natural release for at least 10 minutes. If you can’t get back to the pot that fast,  it’s ok – I’ve left it for 45 minutes past the cooking time and it’s been fine. If you’re in a hurry, quick release the pressure after the 10 minutes.

 

 

Add the vinegar and coconut aminos and salt if you need it (I didn’t, and I like salt). I might have put an extra dash of the coconut aminos though). If the chili is too thick, add more broth or water.

Serve with fresh cilantro (my favorite!) or parsley and enjoy!

 

 

What’s a staple recipe in your family dinner rotation?  Do you have a meal that’s always a winner? Please share in the comments below!