Chef AJ's RED LENTIL CHILIMain Courses
Thanks to Chef AJ for providing this amazing recipe for vegan chili. Learn more about Chef AJ and healthy cooking at www.EatUnprocessed.com.
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.
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.
©2011 – UNPROCESSED
photo courtesy of Healthy Girls Kitchen