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Sweet Potato Kale Chili
Red Lentil Chili
| By : |
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
4-6 servings
|
Ingredients
- 1 pound red lentils
- 8 cups Water
- 29 ounces tomatoes
1 can fire roasted and salt-free preferred - 6 ounces tomato paste salt-free
- 10 ounces onion chopped, approximately one large
- 1 pound red bell pepper pureed
- 3 ounces pitted dates approximately
12 Deglet Noor dates - 8 cloves garlic
- 4 tablespoons apple cider vinegar
- 1 1/2 tablespoons Parsley Flakes
- 1 1/2 tablespoons oregano
- 1 1/2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1/2 teaspoon chipotle powder or more to taste
- 1/2 teaspoon crushed red pepper flakes or more to taste
Faux Parmesan Recipe
- 1 cup nuts or seeds
- 1 cup nutritional yeast
- 1 tablespoon salt-free seasoning
Ingredients
Faux Parmesan Recipe
|
Instructions
- Blend the dates, garlic, tomatoes, and red bell peppers in a blender and blend until smooth.
- Place all remaining ingredients into the Instant Pot and cook on Manual at high pressure for 10 minutes.
- Let pressure release naturally or quick release and enjoy immediately. Served over a baked potato and sprinkled with some faux parmesan, this absolutely rocks!
To Make the Faux Parmesan
- In a food processor fitted with the “S” blade or in a blender, combine all ingredients until a powdery texture is achieved. If you like it more chunky, process less.
Recipe Notes
Chef AJ has been devoted to a plant-based diet for almost 40 years. She is the host of the television series Healthy Living with CHEF AJ which airs on Foody TV. A chef, culinary instructor and professional speaker, she is the author of the popular book Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight, which chronicles her journey from a junk-food vegan faced with a diagnosis of pre-cancerous polyps, to learning how to create foods that nourish and heal the body.
Based in Los Angeles, Chef AJ teaches how to create meals to transform health, how to deal with cravings and food addiction and addresses the emotional side of eating. She is the creator of The Ultimate Weight Loss Program, was the Executive Pastry Chef at Sante La Brea Restaurant in Los Angeles, creator of Healthy Taste of LA and the YouTube cooking show The Chef and the Dietitian. Chef AJ holds a certificate in Plant-Based Nutrition from Cornell University and is a member of the American College of Lifestyle Medicine.
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Filling and so flavorful! Easy to make. Great vegetarian dish!
Just remember to half the recipe if you are using the 3 quart luxe mini. I made that mistake.
Very filling, i found it needs more spices.
Maybe if you did the low presure over a longer time, the flovors would come out more.
Loved it!
won’t make it again. This dish lacks complexity of flavor and body. Nothing balances the strong tomato base. I even increased the amount of spices, and it didn’t help. I wanted to like it, but…
This is a go-to recipe for me. I use salt-free chicken broth instead of water though.
I’ve made this twice now and really is tasty!
This recipe makes no sense! After step 1 do you put the blended ingredients in the IP? Do you add at the end. My guess would be in the pot after it is hot on saute. Clearer directions please!
My family liked it, but complained that it wasn’t spicy enough. I also tried it as a dip for tortillas chips, like the video suggested.
This looks amazing! Im going to make a batch up and freeze portions.
Lentils were mush. Flavors good, but I’ll cook for less time. Maybe 5 min.
I never saw an answer to Allisonunderoressure’s question. It is the same one I had when reading the recipe. Where and when is the date mixture incorporated with the rest?
Hi Ardy,
We missed their comment sorry.
We will have to reach out to the Author, Chef Aj, for the exact correction. Personal guess would be to add it to the inner pot with the rest of the ingredients.
We will update once we have an answer.
1 lb red bell pepper– is that correct? How many peppers would that be?
I was so excited to try this recipe! As I prepared everything to go into the instant pot it smelled so wonderful. As the pot was preheating and before reaching the actual cooking it errored with ‘burn’. I referred to my manual to figure out what to do. It said to cancel the program and check the contents and when I did I found the lentils sticking to the bottom. I added some additional water, stirred the contents and started the pot again only for it to error again. I have double checked the recipe several times thinking I missed something but I did everything as instructed. This recipe made a lot. The chili was ruined and we were sooooo disappointed after it smelled so delicious going in. Will be throwing it all out. I’m thinking it would be better on the stove. Maybe cooking the lentils separately first and then add everything else just until heated through, but not to overcook it.
Love it, so easy i will definately make this again
1 lb of red bell peppers; On Chef AJ’s YouTube video for this recipe she says just use two large red bell peppers. That cleared it up for me!
Pretty solid and tasty veggie chili. However, I felt it could use more seasoning. Next time I make I will use half water and half chicken broth. Also, add salt and pepper.
It kept burning to the bottom of the pot. Had to finish on the stove top. Really frustrating. Suggestions?
I also had trouble with it burning in the instant pot. The recipe is a little confusing as to whether to add the tomato blend to the pot or not. Thick sauces like that tend to burn in the instant pot, so I’m guessing maybe you don’t add the blended ingredients until later. Red lentils cook so quickly you could just do the whole thing on the stovetop anyway. I really liked the flavor of this chili but agree with others who said it needs salt and pepper.
Used figs when i didnt have any dates. Yummy!
Delicious. We added some diced zuchini for fun, turned out well. Next time some mushrooms as well.
Just received my IP and this was the first dish I chose to make. I premix my spices before adding to the soup so they blend evenly and I always add a little more than the recipe calls for so it was very flavorful. Unfortunately, like a couple of other reviewers it stuck to the IP and I had to finish on the stove.
I hope to have better luck with future recipes.
It would be 5 stars if it hadn’t stuck to the IP.
Confusing instructions! And still no answer. Typo in the instant pot recipe booklet too-Let pressure release naturally or enjoy immediately and enjoy immediately. So frustrating trying to figure the instant pot out.
Kept burning. Suggestions please
This os the worst recipe i have found. The directions do not match with the video. If you try to make it expect to see burn with your instant pot. I want to know how this made it in the instant pot recipe book. Who is checking
Just made in the instant pot, had no dates so threw in a couple carrots for sweetness. Very watery. Going to transfer to the stove and try to cook off the water.
Also – was I supposed to soak the lentils overnight beforehand? It did not say to do that in the recipe, and other legume recipes include that in the instructions, so I assumed I didn’t need to.
After reading all the comments, I made mine a little spicier by adding more chili powder, red pepper, black pepper, and a little cayenne pepper. I substituted 2 cups of vegetable broth for 2 of the cups of water, and added 1 1/2 cups of sliced mushrooms. I also didn’t have any red lentils on hand, and the two grocery stores have been sold out of them for almost a month, so I used 1 lb of green lentils instead. I’m glad I did. Yes, they have a little more earthy flavor, but it’s still good, and they don’t fall apart and lose their texture like red lentils. That also proved a beneficial substitute, because I had to finish off by boiling off some of the excess water on the stove afterwards. The chili was too watery even after 10 minutes pressure cooking in the Instant Pot. I was lucky and didn’t experience the dreaded Burn notice. 🙂
Next time I would add some cubed potato, and chopped red peppers for some more solids in the chili. The lentils (and mushrooms I added extra) are the only non-puree solids in the dish.
Oh, also…since the instructions are skimpy…
After adding the water (and vegetable broth) to the Instant Pot, I turned on Sautee’ mode before I proceeded to stir in the remaining ingredients and the puree’ from the blender. That way by time everything was mixed together and ready to pressure cook, it was already simmering.
Also, to get more punch out of your dried spices (like oregano), measure them individually into your hand and rub them together vigorously over the pot between both hands to break them up and reactivate them.
My question is, are you supposed to cook the red lentils first, or add dry? Or maybe the recipe is using a can of lentils? I agree, the recipe instructions are lacking details
Seriously lacking instruction.
When is the tomato puree added? do you cook it in a pot separately to knock out the metallic flavour of tinned tomatoes? or do you add it to the instapot before sealing? not sure on that as in general cooking pulses (lentils, peas, beans) with a tomato or similar acid results in the skin of the pulse going tough and the pulses never getting tender no matter how long they cook – so does the pressure of the instapot negate that effect?
I note I am not the first to ask, but as yet there isn’t an answer
Do you have the nutritional value?
8 cups of water doesn’t even fit in the Instant Pot. I used 5.5 cups and that was plenty. Agree with others that directions are inexact. Even the chef’s YouTube video for this recipe has some differences. Needed salt, too. BTW, I added the puréed ingredients to everything else in the IP and it cooked fine.