Red Lentil Chili
Gourmet Soups, Stews, & Bisques
Looking for something different for a fall or winter dinner? This spicy and satisfying vegetarian chili will fill the bill with its bright flavors and hearty texture.
1 cup red lentils
2 cups plus 2 tablespoons water, divided
2 tablespoons unsalted butter
1/2 cup diced onion
1 stalk celery, diced
3 cloves garlic, minced
1 medium tomato, diced (about 1 cup, canned tomatoes may be substituted)
1 1/2 ounces Veggie-Stock Gold® dissolved in 4 cups hot water
Tabasco sauce, to taste
1/8 teaspoon turmeric
1/8 teaspoon cumin
Pinch cayenne pepper
1 teaspoon salt, plus additional as needed
1/2 teaspoon ground black pepper, plus additional as needed
1/8 teaspoon chili powder
2 tablespoons cornstarch
1/4 cup finely diced green pepper
Bring the lentils and 2 cups of water to a boil in a saucepan over high heat. Turn off the heat, transfer half the lentils and liquid to a food processor or blender, and purée about 1 minute.
Melt the butter in a soup pot over medium-low heat. Add the onions and cook, stirring, about 2 minutes, until they are soft but not browned. Add the celery and garlic and cook, stirring, 5 minutes, until they are soft but not browned. Add the tomato and cook 5 minutes more.
Stir in the diluted Veggie-Stock Gold®, Tabasco, turmeric, cumin, cayenne pepper, salt, black pepper, and chili powder. Bring to a simmer. Add the reserved whole and puréed lentils and their liquid. Simmer for about 15 minutes, until the lentils are tender.
Combine cornstarch and 2 tablespoons of water in a small bowl. Stir the cornstarch/water mixture into the chili. Simmer and stir 30 seconds or until the chili thickens slightly. Turn off the heat and stir in the green peppers. Season to taste with addtional salt and pepper.