Red Lentil Chili
We bet this chili dish could quickly become a family favorite. Red lentils cook very quickly and are not only pretty but creamy and delicious. This is my family’s all time favorite chili! We love to serve this over a baked Yukon Gold potato.
INGREDIENTS
- 2 ounces dates (approximately 9 Deglet Noor)
- 1 pound red lentils
- 7 cups water, divided
- 2 14.5-ounce cans salt-free diced tomatoes (fire roasted preferred)
- 1 6-ounce can salt-free tomato paste
- 10 ounces chopped onion (approximately one large)
- 1 pound red bell pepper, (approximately 2 large), finely chopped*
- 8 cloves garlic, finely minced
- 4 tablespoons apple cider vinegar
- 1½ tablespoons dried parsley
- 1½ tablespoons dried oregano
- 1½ tablespoons salt-free chili powder
- 2 teaspoons smoked paprika (different than regular paprika)
- ½ teaspoon chipotle powder (or more to taste)
- ¼ teaspoon crushed red pepper flakes (or more to taste)
- scallions (for topping at the end)
- Faux Parmesan (for topping at the end)
INSTRUCTIONS
- Blend the dates in one cup of the water until smooth. (I like to use the food processor so it’s almost a puree.)
- Place all remaining ingredients in an electric pressure cooker and cook on high for 10 minutes. Alternatively, place all ingredients in a slow cooker (with 6 cups water) and cook on low for 8 hours.
- Sprinkle with chopped scallions and serve with baked tortilla chips or over a baked potato.
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