Red Lentil Chili

Ingredients

Date Paste

1/4 cup WYW Date Powder

9 deglet dates
1 cup water

Chili

2 1/4 cups red lentils
5 1/2 cups water
2 15 oz. cans diced tomatoes
1 6 oz. can tomato paste
1 10-12 oz. bag frozen chopped onion (or 1 medium diced)
1 10-12 oz. bag frozen green bell pepper (or 2 fresh diced)
1 10-12 oz. bag frozen sliced mushrooms (or fresh)
2 tablespoons minced garlic
1/4 cup apple cider vinegar
1/4 cup WYW Nooch
2 tablespoons dried parsley
2 tablespoons dried oregano
2 tablespoons chili powder
1 tablespoon smoked paprika
2 teaspoons chipotle powder
1 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper (optional)

To Serve:

baked potatoes

Featured SOS-Free Products

Date Powder

$16.95

Nooch (Non-Fortified Nutritional Yeast)

$16.95

Method

Mix the date powder and water or blend the dates and water in a high-speed blender until smooth.

Add the date paste to a 6 quart Instant Pot along with all of the Chili ingredients. Stir to mix well.

Close the pot and cook on high pressure for 10-12 minutes, manual release.

For a creamier texture, cook for 12 minutes as this will cause the red lentils to fall apart. For al dente lentils, just do 10 minutes.

This dish also works great in a pot on the stove. Just bring everything to a boil, then reduce the heat and simmer for 20-30 minutes or until it reaches your desired texture. Likewise, this works well in the slow cooker, cooked on low for about 8 hours.

Serve on a bed of greens, rice, or baked potatoes. Enjoy!