31 vegetarian chili with lentils Recipes

low-fat cheese, pizza crust, water, red lentil, garlic cloves, ginger, stock, red onion, eggplant, sweet potato, tomatoes, parsley, chili flakes, curry powder, cumin, pepper

black beans, rinsed and drained, garbanzo beans, rinsed and drained, kidney beans, rinsed and drained, dried lentils , sorted and rinsed (8 oz), vegetarian bouillon cubes or 1 large chicken bouillon cube, crumbled, chili seasoning mix, water, diced tomatoes with mild green chilies, undrained, tomato sauce

black-eyed peas, mung beans, lentils, tomatoes, tomato puree, vegetarian beef stock cube, garam masala, cumin coriander powder, chili powder, salt, water

dried black beans (soaked overnight), water, carrot, chopped, stalk celery, chopped, red onion, chopped, garlic cloves, crushed, green bell peppers, chopped, jalapeno peppers, chopped, lentils, peeled and diced tomatoes, chili powder, ground cumin, dried oregano, ground black pepper, red wine vinegar, salt, uncooked white rice or 1/2 cup brown rice, sour cream, lime wedge, cilantro

white potatoes, diced, sweet potatoes, diced, string beans, red onion, diced, lentils, drained, tandoori paste, cumin seed, coriander paste, chili paste, garlic paste, whole wheat sandwich wraps (i use moutain bread wraps)

basmati rice (white ), mung beans (yellow split variety), salt, turmeric, cumin seed, cinnamon, asafetida powder, red chili (optional), mixed vegetables, chopped (frozen or fresh , use firm veggies only like carrots, peas, greenbeans) (optional), potato, quartered (optional), ghee or 2 tbsp butter or 2 tbsp vegan margarine

olive oil, cut into chunks (or chilli oil if you prefer), pepper, red or yellow, tomatoes, quartered, onions, in large slices, carrots, peeled and cut into chunks, garlic cloves, chili peppers, mild or medium (depending on your taste), red lentil, washed, stewed tomatoes, kidney beans, rinsed, ground beef (or vegetarian mince), beef broth, tomato paste, chilli mixed spice (see below ), sweet corn, frozen, mushrooms, washed, stemmed and quartered, salt and pepper

canola oil, onion, chopped, crushed garlic, cumin, turmeric, cauliflower florets (fresh or frozen ), vegetarian stock (3 knorr cubes to 5 cups water), bay leaves, red lentil (or 2 small potatoes, peeled and chopped), dried chili pepper flakes (optional), salt, sugar, milk, squeeze lemon juice, chopped coriander or parsley or chives (to garnish)

tomatillos, peeled and washed, poblano peppers, halved and cleaned, garlic cloves, whole, vegetable broth, lentils (i use red for color but any will do), canned black beans, drained, cilantro, cleaned and coarsely chopped, nutritional yeast, corn tortillas, enchilada sauce (recipe below ), daiya vegan monterey jack pepper cheese (optional) or 1/2 cup nutritional yeast (optional), flour, vegan margarine, vegetarian broth, tomato paste, chili powder