Black Bean Lentil And Tofu Chili Recipes

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BLACK BEAN, LENTIL, AND TOFU CHILI image

Recipe From epicurious.com

Categories     Soup/Stew     Bean     Pepper     Tomato     Vegetable     Super Bowl     Low Fat     Vegetarian     High Fiber     Wheat/Gluten-Free     Tailgating     Healthy     Vegan     Simmer

Yield 8 bowls

Number Of Ingredients 22

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  • In a large heavy pot over medium high heat, add the olive oil, then the onion, celery and carrots. Sauté until the onions have softened, then add the garlic and continue to cook for just one minute.
  • Add the spices next through the bay leaf. Cook for about two more minutes to get them fragrant.
  • Add the broth (start with 5 cups first, you may need an additional cup later to thin the sauce out), lentils and tomato sauce and raise the heat to high, bringing the broth to a boil. Once it boils, reduce the heat to medium low and simmer for about 30 minutes to get the lentils tender.
  • Add the black beans, corn, red peppers, Tabasco and honey and continue to cook for about 20 more minutes. Add the extra cup of broth, if needed.
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  • In a Dutch oven or heavy large pot, heat olive oil over medium high heat. Add onion, carrots, and garlic; stir 1-2 min. Add chili powder, smoked paprika, sugar, allspice, and cumin. Stir and cook 1 min. Add broth, lentils, tomato paste, and fire-roasted tomatoes with juices. Bring to a boil and immediately reduce heat to a simmer. Cover and simmer 30 min.
  • Add black beans, corn, and cover. Continue simmer 20 more min or until lentils are tender and mixture has thickened. If lentils have soaked up most of the liquid, add a bit more broth for your desired consistency. Add salt and pepper to taste.
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