Beluga Lentil Chili

This is a simple Chili recipe that can be ready in about 45 minutes.  It has just the right amount of spice, no fat and my kids like it- especially if they can glop it on a bun.  It can be prepared on the stove or, can also be put into a pressure cooker. I bought one and tried it out for the first time the other day.  The chili was cooked in 15 minutes!

I love the Beluga lentils in this recipe.  They are hearty but cook fast and are so tiny and cute! They are packed with protein and fibre and you do not need to remember to pre-soak them.  This is a perfect weekday dinner and can be easily frozen for later or eaten as left overs.  It also comes in handy when feeding a big crowd!

I found this recipe years ago on FatFreeVegan.com and thought it would be a good one to share.  I hope your family enjoys it!

I just wanted to show off this cute little “chopper” I pulled out of my cupboard that does a downright amazing job of chopping garlic whether you are working with a lot or a little. I doubled this recipe so 12 cloves is a lot to mince.  A few pulls on the cord (it works like a salad spinner) et voila!  It’s called PrepWorks Salsa Maker by Progressive $15.

Beluga Lentil Chili

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Serves: 6 Prep Time: 10 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 large onion chopped1 large bell pepper, any color, diced6 cloves of garlic minced1 tbsp  mild chili powder1 tsp ground cumin1 tsp oregano1 tsp paprika1/2 tsp chipotle chile powder1 cup black beluga lentils, rinsed and picked over1/4 cup split red lentils, rinsed and picked over4 cups vegetable broth1 16 ounce can of diced tomatoes (fire roasted is best)1 tsp low sodium soy sauce or tamari1 tsp balsamic vinegar1 tsp sea salt

Instructions

1. Heat your pan, or pressure cooker.  Add the onions and cook until they begin to brown adding water by the tablespoon as needed so that they don't stick.  Add the peppers and garlic and cook for a couple of minutes.  Add the dry spices and the lentils and cook while stirring for another minute.  Stir in the tomatoes and broth.
2. Lock the pressure cooker in place, bring to high pressure and set timer for 10 minutes.  If you are cooking in a regular pot, place the lid on and let simmer for 30 minutes.
3. Check that the lentils are cooked.  If not, allow to cook on warm until they are soft.
4. Add the vinegar, soy sauce and salt to taste.

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