BLACK BEAN, LENTIL AND EGGPLANT CHILI
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Put the black beans in a large bowl and cover with cold water; set aside to soak overnight, then drain.
- Combine the soaked black beans, 2 pasilla chiles, the bay leaves and half of the garlic in a large wide pot and add enough water to cover by 3 inches. Bring to a boil, then reduce the heat to medium low and simmer until soft, about 1 1/2 hours; remove from the heat and set aside.
- Meanwhile, add the remaining 2 pasilla chiles and the cascabel and chipotle chiles to a food processor and pulse until finely chopped.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion, the chopped dried chiles and the cumin and saute until the chiles are soft, about 7 minutes. Add the remaining garlic and the poblano and cook, stirring occasionally, 5 more minutes. Add the eggplant, season with salt and cook, stirring occasionally, until tender, about 8 minutes.
- Add the crushed and diced tomatoes, 4 cups water, the bouillon and green lentils to the pot. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until the lentils are almost tender, about 30 minutes.
- Add the prepared black beans and their cooking liquid and simmer until the lentils are soft, about 30 more minutes. (The longer you let the chili simmer, the thicker it will get.) Season with salt and add the lime juice. Remove the whole pasilla chiles and bay leaves before serving.
BLACK BEAN-TOMATO CHILI
My daughter Kayla saw a black bean chili while watching a cooking show and called me about it because it looked so good. We messed with our own recipe until we got this easy winner. -Lisa Belcastro, Vineyard Haven, Massachusetts
Provided by Taste of Home
Time 45m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add onion and green pepper; cook and stir 8-10 minutes or until tender. Add garlic and seasonings; cook 1 minute longer., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes to allow flavors to blend, stirring occasionally.
Nutrition Facts : Calories 232 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 608mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 10g fiber), Protein 9g protein. Diabetic Exchanges
BEEF AND LENTIL CHILI
Lentils were one of the crops on my dad's farm when we were growing up, and they're the best-kept secret in this delicious chili recipe. This dish is great for a large family meal and also freezes well. Everyone who asks for this recipe is amazed at how simple it is. -Cindy Agee, Lewiston, Idaho
Provided by Taste of Home
Time 1h20m
Yield 2-1/2 quarts.
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook ground beef and onion, crumbling meat, over medium-high heat until beef is no longer pink, 6-8 minutes. Add garlic; cook 1 minute longer. Drain. Add next 5 ingredients; bring to a boil. Add lentils and water. Reduce heat; simmer, covered, until lentils are soft, about 1 hour, stirring often. Add water if mixture seems too dry.
Nutrition Facts : Calories 367 calories, Fat 16g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 655mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 6g fiber), Protein 29g protein.
BLACK BEAN CHILI
A chili that is best when prepared with fresh vegetables, but still delicious with canned or frozen. Serve by itself or over rice.
Provided by JANED
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.
- Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.
Nutrition Facts : Calories 164.3 calories, Carbohydrate 28 g, Cholesterol 0.9 mg, Fat 2.8 g, Fiber 9.9 g, Protein 9 g, SaturatedFat 0.4 g, Sodium 897.4 mg, Sugar 4.3 g
HEALTHY LENTIL CHILI
This hearty vegetarian chili is both nutritious and satisfying, thanks to the protein-packed navy beans and brown lentils. We added a generous dose of dried spices and other pantry staples to boost the flavor and make this dish accessible for any night of the week.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion, bell pepper, garlic, 1/2 teaspoon salt and several grinds of black pepper. Cook until vegetables are just tender and browned in spots, stirring occasionally, about 6 minutes. Stir in the tomato paste, chili powder, oregano and cumin, then continue to cook until fragrant and brick-red in color, stirring frequently, about 2 minutes.
- Stir in the vegetable broth, diced tomatoes, beans (and their liquid), lentils, bay leaf, 1/2 teaspoon salt and a couple grinds of black pepper. Bring to a steady simmer, then reduce the heat to medium-low. Partially cover with a lid and gently simmer, stirring occasionally, until the lentils are tender and the chili has thickened slightly, 35 to 45 minutes.
- Remove the bay leaf and stir in the vinegar. Season with salt and black pepper. Ladle into bowls and serve with toppings as desired.
BLACK BEAN AND LENTIL CHILI
Make and share this Black Bean and Lentil Chili recipe from Food.com.
Provided by AmyZoe
Categories < 60 Mins
Time 50m
Yield 8-12 serving(s)
Number Of Ingredients 27
Steps:
- In a large heavy pot over medium high heat, add the olive oil, then the onion, celery, and carrots.
- Saute until the onions have softened, then add the garlic and continue to cook for one minute.
- Add the spices next through the bay leaf. Cook for about 2 more minutes until fragrant.
- Add the broth (start with 5 cups first, you may need an additional cup later to thin the sauce out), lentils, and tomato sauce and raise the heat to high, bringing the broth to a boil.
- Once it boils, reduce the heat to medium low and simmer for about 30 minutes to get the lentils tender.
- Add the black beans, corn, red peppers, Tabasco, and honey and continue to cook for 20 more minutes. Add the extra cup of broth, if needed.
- Serve in bowls with the toppings of your choice (Tabaso Sauce, sour cream, avocado, sour cream, shredded cheese, lime, cilantro).
Nutrition Facts : Calories 299.2, Fat 7.1, SaturatedFat 1.1, Sodium 1239.4, Carbohydrate 49.5, Fiber 16.4, Sugar 11.2, Protein 14.8
WEIGHT WATCHERS LENTIL AND BLACK BEAN CHILI (6 POINTS)
If you enjoy lentils and black beans, then you should find this chili extremely satisfying!! The recipe called for 29 oz can diced tomatoes, fire roasted with chilies. That product is not available in Canada, so I added a can of chopped green chilies. If you are "one of those" who can take extreme heat, by all means, use fresh chilies with the seeds left in for that exta punch!!
Provided by Abby Girl
Categories Lentil
Time 30m
Yield 7 serving(s)
Number Of Ingredients 13
Steps:
- Place lentils in a large sauce pan and cover with water by several inches; bring to a boil. Reduce heat to low and simmer until lentils are tender but retain a little bite, about 10 to 15 minutes; drain well and set aside.
- Heat oil in a large stock pot over medium heat. Cook onion, pepper and garlic, stirring often, until vegetables are softened, about 10 minutes.
- Combine chili powder, oregano, cumin, cayenne and salt; add to pot and stir well to combine. Cook, stirring often, about 1 minutes.
- Add tomatoes and their juice, and beans to pot; stir well to combine. Cover pot and simmer so flavors can blend, about 5 - 10 minutes, Fold in lentils and cilantro; serve.
- Yeilds about 1 cup per serving.
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- In a large heavy pot over medium high heat, add the olive oil, then the onion, celery and carrots. Sauté until the onions have softened, then add the garlic and continue to cook for just one minute.
- Add the spices next through the bay leaf. Cook for about two more minutes to get them fragrant.
- Add the broth (start with 5 cups first, you may need an additional cup later to thin the sauce out), lentils and tomato sauce and raise the heat to high, bringing the broth to a boil. Once it boils, reduce the heat to medium low and simmer for about 30 minutes to get the lentils tender.
- Add the black beans, corn, red peppers, Tabasco and honey and continue to cook for about 20 more minutes. Add the extra cup of broth, if needed.
LENTIL CHILI WITH BLACK BEANS | CHEW OUT LOUD
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5/5 (9)Calories 289 per servingCategory Dinner
- In a Dutch oven or heavy large pot, heat olive oil over medium high heat. Add onion, carrots, and garlic; stir 1-2 min. Add chili powder, smoked paprika, sugar, allspice, and cumin. Stir and cook 1 min. Add broth, lentils, tomato paste, and fire-roasted tomatoes with juices. Bring to a boil and immediately reduce heat to a simmer. Cover and simmer 30 min.
- Add black beans, corn, and cover. Continue simmer 20 more min or until lentils are tender and mixture has thickened. If lentils have soaked up most of the liquid, add a bit more broth for your desired consistency. Add salt and pepper to taste.
- Serve with cheddar cheese, tortilla chips, and your choice of garnishes. Sweet cornbread is delicious with this chili.
LENTIL AND BLACK BEAN CHILI | RECIPES | WW USA
From weightwatchers.com
Servings 8Total Time 36 minsCategory Lunch,Dinner
- Place lentils in a large sauce pan and cover with water by several inches; bring to a boil. Reduce heat to low and simmer until lentils are tender but retain a little bite, about 10 to 15 minutes; drain well and set aside.
- Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook onion, pepper and garlic, stirring often, until vegetables are softened, about 10 minutes.
- In a cup, combine chili powder, oregano, cumin, cayenne and salt; add to skillet and stir well to combine. Cook, stirring often, about 1 minute.
- Add tomatoes and their juice, and beans to skillet; stir well to combine. Cover skillet and simmer so flavors can blend, about 5 to 10 minutes. Fold in lentils and cilantro; serve. Yields about 1 cup per serving.
LENTIL AND BLACK BEAN CHILI | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
Cuisine Mexican,Tex-MexCategory DinnerServings 8Total Time 36 mins
- Place lentils in a large sauce pan and cover with water by several inches; bring to a boil. Reduce heat to low and simmer until lentils are tender but retain a little bite, about 10 to 15 minutes; drain well and set aside.
- Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook onion, pepper and garlic, stirring often, until vegetables are softened, about 10 minutes.
- In a cup, combine chili powder, oregano, cumin, cayenne and salt; add to skillet and stir well to combine. Cook, stirring often, about 1 minute.
- Add tomatoes and their juice, and beans to skillet; stir well to combine. Cover skillet and simmer so flavors can blend, about 5 to 10 minutes. Fold in lentils and cilantro; serve. Yields about 1 cup per serving.
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