Lentil Chili Recipe




I’ve been very open about how good my body feels when I take breaks from meat. Although I’m not strictly vegan or vegetarian (I still love my chicken and fish periodically), my body is at its best when I alternate between eating a vegan/vegetarian diet and then add in some chicken and fish as I wish. My skin is clearer, I have more energy, my digestion is on point, and my hormones are in harmony.


I love a good lentil recipe. Lentils are a member of the legume family and are so good for you. They remind me of a little tiny bean. They make a good ground beef or ground turkey substitute in pastas, sauces, soups, and stews.


Lentils are high in protein, fiber, iron, folic acid, calcium, and magnesium. They are also high in polyphenols, which are known to provide an antioxidant and anti-inflammatory effect on our bodies. Of note, some people find lentils hard to digest because of the lectin content, which can lead to some gassiness or bloating. To help combat this and reduce the amount of lectin in the lentils, just soak them overnight and discard the water.


Since fall is on its way and we’ve had some chillyish days, it’s had me thinking about making some chilli. I LOVE chili and I seem to break out my crockpot the most as we head into the cooler months. I typically would make chili with ground beef, but since I no longer eat beef I use other alternatives. The consistency of lentils, along with the right seasonings, can make you forget this chili doesn’t even have any meat in it.


This recipe that I recently tried is AMAZING! Such a good flavor and so healthy as well. This would also make a good pasta sauce or even could be used as a sloppy joe or taco filling. Peep the recipe below.


Ingredients:

1 medium yellow onion

5 cloves minced garlic

1 or 2 jalapenos, seeded and minced

1 red pepper, seeded and chopped

3 tbsp chili powder

1 tsp dried oregano

1 tsp ground cumin

1 cup dried brown lentils

1 cup dried red lentils

1 tbsp soy sauce (I use coconut aminos instead)

1 29oz can of crushed tomatoes

1 tsp sugar (optional but gives it a different flavor)

4 cups water

Salt and pepper to taste


Instructions:

1. Saute onions, garlic, jalapenos and red pepper until soft (4-5 minutes).


2. Add the chili powder, oregano, and cumin and saute for about a minute longer. Transfer to the crockpot.


3. Add the lentils, crushed tomatoes, soy sauce (or coconut aminos), and sugar to the onion and peppers mixture.


4. Stir in the water, cover, and cook on low until the lentils are tender (about 6 to 8 hours).


*Do not add salt yet. Salt can hardened the lentils. Once it’s about done, add salt and pepper and adjust any seasoning, if needed.


5. Enjoy!!!














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Hormone Health Specialist

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