Main Courses

Thanks to Chef AJ for providing this amazing recipe for vegan chili. Learn more about Chef AJ and healthy cooking at


One pound of red lentils
8 cups of water
2 – 14.5 ounce cans of salt ­free tomatoes, fire roasted preferred
1 – 6 ounce can of salt ­free tomato paste
10 ounces of chopped onion (approximately one large)
One pound of red bell pepper, pureed
3 ounces of dates (approximately 12 Deglet Noor)
8 cloves of garlic
4 Tablespoons Apple Cider Vinegar
1.5 Tablespoons Parsley Flakes
1.5 Tablespoons Oregano
1.5 Tablespoons salt­ free Chili Powder
2 teaspoons SMOKED paprika
1⁄2 teaspoon chipotle powder (or more to taste)
1⁄4 teaspoon crushed red pepper flakes (or more to taste)


Blend the dates, tomatoes, red bell peppers and garlic in a blender and blend until smooth. Place all ingredients in an Instant pot electric pressure cooker and cook on high pressure for 10 minutes. Garnish with finely chopped scallions and a sprinkling of faux parmesan.

Faux Parmesan:
In a food processor, grind 1 cup nuts, 1/2 cup nutritional yeast and 1 Tbsp of salt-free seasoning, until a powdery mixture is achieved. If you like it more chunky, process less.


photo courtesy of Healthy Girls Kitchen