When the air seems to get a bit warmer and the days seem to last a bit longer, chili is a bit too good. And well, a perfect heat-me-up-and-eat type of dinner that we all love to appreciate after a long work day. Made with 100% organic, whole-some ingredients that our bodies are known to love, this chili recipe is sure to keep you satisfied for hours. It's packed with protein and toxin-free. But don't be frightened by the long ingredient list, it can be made easily in just a little over an hour. Plus, it makes an easy, healthy dinner for the long week ahead. Imagine this---you can skip the $20 take out guilt if you just remind yourself that "hey, I brought lunch today". Get to work & get healthy. Enjoy (: |
Serves 6-7
Cook/Prep time: 1 hour + 15 minutes
Ingredients:
1 TB Extra Virgin Olive Oil
1 medium white onion, chopped
2 1/2 tsp ground cumin
6 cloves fresh garlic, minced
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp paprika
1/2 tsp fresh oregano
1 cup dried black beluga lentils, rinsed
5 cups water (+ 3 cups additional water during simmer)
1 can Organic Diced Fire Roasted Tomatoes with medium green chills
1 can Organic Tomato Paste
1 medium sized acorn squash, peeled and diced
1 Organic Red Bell Pepper, chopped
1 can Organic Kidney Beans
Optional: 1/2 of a green chili, de-seeded & chopped small. Add more to desired spice level.
Directions
Cook/Prep time: 1 hour + 15 minutes
Ingredients:
1 TB Extra Virgin Olive Oil
1 medium white onion, chopped
2 1/2 tsp ground cumin
6 cloves fresh garlic, minced
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp paprika
1/2 tsp fresh oregano
1 cup dried black beluga lentils, rinsed
5 cups water (+ 3 cups additional water during simmer)
1 can Organic Diced Fire Roasted Tomatoes with medium green chills
1 can Organic Tomato Paste
1 medium sized acorn squash, peeled and diced
1 Organic Red Bell Pepper, chopped
1 can Organic Kidney Beans
Optional: 1/2 of a green chili, de-seeded & chopped small. Add more to desired spice level.
Directions
- In a large heavy bottom pot, heat the olive oil over medium heat.
- Add in the chopped onion, cumin, chili powder, salt and cook for 6-7 minutes until lightly browned
- Add in the garlic, paprika & oregano. Stir coating evenly and let cook for additional 5 minutes.
- Add in the 5 cups of water and lentils. Bring to a boil. Then reduce to a simmer and cover with a lid loosely on top. Stir occasionally. The water should be about 2 inches above the ingredients. Keep in mind, you will be adding more water in later depending on how thick you want your chili to be.
- At this point, you will also add in the diced tomatoes, tomato paste, and acorn squash. (Optional: now is when you can add in the chopped green chills)
- Let simmer for 30 minutes. (Note: If you are using dried beans that have been soaked & cooked, you would add them at this point. If you are using canned beans, you would add them in after the 30 minutes.)
- Once your lentils and squash are tender, then add in your canned kidney beans and bell pepper. Now is when you add an additional 1-2 cups of water, depending on how thick you'd like it. Start with 1 cup of water and simmer for additional 15-20 minutes. Stirring occasionally and adding more water as needed.
- Give it a taste test and add any salt, pepper or additional spice until it's reached your desired spice level.
- To serve, ladle into bowls and top it off with additional paprika and greek yogurt. Or top it off with shredded cheese and enjoy with lightly salted chips.
- Enjoy!