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Red Lentil Chili

Chef AJ - Nutmeg Notebook
A delicious hearty red lentil chili that is bursting with flavor. Serve it over rice, baked potatoes or baked sweet potatoes.
Print Recipe
Course Main Course
Cuisine Mexican

Equipment

  • Pressure Cooker or Slow Cooker

Ingredients
  

  • 1 pound Red Lentils
  • 8 cups water
  • 2 14.5 ounce fire roasted tomatoes no salt added
  • 1 6 ounce can tomato paste
  • 10 ounces chopped onion - about 3 cups
  • 1 pound red bell pepper - approx 2 large
  • 8 cloves garlic minced
  • 4 tablespoons apple cider vinegar
  • 1 1/2 tablespoons parsley flakes
  • 1 1/2 tablespoons dried oregano
  • 2 teaspoons smoked paprika
  • 1 1/2 tablespoons  chipotle chili powder or to taste
  • 1/4 teaspoon crushed red pepper flakes - optional
  • 4 dates - optional

Instructions
 

  • In a large blender container combine the tomatoes, red bell peppers, garlic and dates - if using them, process until smooth.
  • Pour the blender contents into the Instant Pot pressure cooker along with the rest of the ingredients. Cook on high for 10 minutes.
  • Slow Cooker: follow the directions but cook in a slow cooker on low for 6-8 hours.
  • Serve over brown rice, quinoa, a baked potato or a baked sweet potato. Add some sliced green onions and fresh cilantro if desired.
  • Recipe from Chef AJ and shared with her permission.

Notes

I like to add 2 cans of red kidney beans, rinsed and drained to bulk it up a bit and make it even heartier.
Tried this recipe?Let us know how it was!