Do you need something to warm you up during cold, rainy days? Then try this tasty vegetarian red lentil chili. This comforting, spicy stew made with red lentils, red kidney beans, green peas, chili, dry tomatoes and carrots is a great throw-together low-fat meal, perfect for everyone.
I love hearty dishes. They are mostly one-pot dishes, easy to prepare and packed with flavour. And also red lentil chili is one of them. But, a meatless chili? Yes, a vegetarian variation of chili can be delicious, too.
Now, before you run to make a different recipe, you have to give this vegetarian chili a chance. You are going to be amazed by how great it tastes. Swap the standard ground beef chili with lentils for a protein-rich and low in fat variation.
Moreover, this hearty lentils chili is a healthy variation for you, without leaving out any of the satisfying flavours of a winter classic. Believe me, you won’t miss the meat at all. Wink. Lentils provide a lovely chewy texture which resembles the ground beef vibe.
Furthermore, a hearty stew is really simple to make. In fact, it requires only a few basic ingredients and it comes together in less than an hour. Fabulous! Great either as lunch at home, dinner or lunch to go.
Red, brown or green lentils
Even though some don’t find red lentils the best choice for making chili, because they tend to turn into mush, I have to disagree. In fact, they come wonderfully together in this vegetarian red lentil chili dish. They still hold the shape, as would brown or green lentils, and they create a creamy and rich consistency, too.
Additionally, by giving the red lentil chili 15 minutes rest after cooking, it rounds up all of the flavours and creates an even richer meal. Yummy!
If you still can’t give up a big bowl of a classic chili, check out these chili recipes: the classic chili con carne, a creamy chili con pumpkin or the amazing chili con chocolate. They are all different chilis yet all packed with flavour. And, I believe you’ll love them all.
Ingredients for two portions of red lentil chili:
- olive oil
- 1 red onion (chopped)
- 2 garlic cloves (sliced)
- 2 carrots (diced)
- 1 chili (sliced)
- 120 g red lentils (or brown or green)
- 400 ml tomato sauce (the best are pelati or tomato cubes)
- salt and pepper
- 1 Tbsp oregano
- 200 g kidney beans (from a can)
- 5 dry tomatoes (chopped)
- a handful of frozen green peas
- a couple of spoons of creme fraiche
In a larger pot, heat some olive oil. When hot, add the chopped onion and sliced garlic. Once the onion turns glossy, add the carrots, chili and lentils. Give it a stir to prevent it from sticking at the bottom or burning and pour in the tomato sauce.
At this point, season with salt, pepper and oregano. If you think the consistency is too thick, simply add some splashes of warm water. After it starts boiling, reduce the heat to medium-low and simmer, with occasional stirring, until the lentils are half-way cooked.
Last but not least, add the kidney beans and the dry tomatoes. Then cook for another 10 minutes. Only at the end, add the frozen green peas, turn the heat off, cover with a lid and leave to “rest” for another 15 minutes.
Finally, serve the delicious red lentil chili for lunch or dinner. For an even more tasty meal, top it with a spoon of either creme fraiche, sour cream or simple plain yoghurt. It tastes delicious! Eventually, you can also garnish it with fresh cilantro or parsley.
Enjoy!
PS
If you like the recipe, if you make the recipe or if you have any new ideas how to improve or change it, let me know in the comments section below or alternatively share your photos and reactions with me on Instagram (@Passionspoon), Facebook or Twitter (@PassionSpoon1). Simply use the hashtag #passionspoonrecipes in your posts. I would love to see them! (wink)
