64502 very veggie lentil chili Recipes

eggs, sour cream, salt, pepper, shredded cheddar cheese, divided, green onions, chopped, chopped fresh mushrooms, chopped sweet red, yellow and green pepper, chopped onion, butter, hot pepper sauce , optional

baking potatoes, yellow summer squash, sliced, zucchini, sliced, eggplant, sliced, leeks (white portion only), sliced lengthwise into quarters, reduced-fat italian salad dressing, salt, garlic-herb spreadable cheese, reduced-fat sour cream, fresh basil leaves, thinly sliced

veggie burgers, diced tomatoes, kidney beans, tomato sauce, chili seasoning mix, extra cumin , to taste, extra chili powder , to taste

canola oil, chili powder, sweet peppers , halved lengthwise, stemmed, and seeded, tomatoes, chili sauce

olive oil, onion, finely chopped, garlic clove, crushed, ground beef , extra lean, red chilies , deseeded and chopped finely, ground cumin, red pepper tapenade, chopped tomatoes, vegetable stock, puy lentils, red kidney beans, drained, plain dark chocolate, roughly chopped, salt , to taste, pepper , to taste, potatoes, peeled and cubed, low-fat milk, turmeric, cilantro, chopped

vegetable oil, turkey breast, fillets cut into chunks, leeks, red pepper, sliced, garlic clove, crushed, dried chili pepper flakes, tomatoes, split red lentils, chicken stock, creme fraiche

chopped onion, garlic cloves, minced, olive oil, peeled and grated carrot, chili powder, ground cumin, cooked kidney beans (2 15-oz cans, drained ) or 3 cups kidney beans (2 15-oz cans, drained), dijon mustard, soy sauce, ketchup or 1 tbsp tomato paste, rolled oats, salt & fresh ground pepper

olive oil or 1 tbsp canola oil, onion, chopped, carrots , cut into 1/8-inch half moons, bay leaves, fresh thyme or 1 tsp dried thyme, fresh winter savory (optional) or 1 tsp fresh summer savory (optional), water or 6 cups all-natural vegetable broth, green lentils or 1 1/2 cups brown lentils, red lentil, potato, peeled and diced into 1/2-inch pieces, kosher salt, fresh ground black pepper, grated parmesan cheese (optional)

zucchini, chopped, chopped fresh mushrooms, onion, chopped, canola oil, garlic cloves, minced, carton (32 oz) reduced-sodium chicken broth, diced tomatoes with basil, oregano and garlic, undrained, frozen chopped broccoli, thawed, carrots, shredded, meatless spaghetti sauce, adobo seasoning, frozen chopped spinach, thawed and squeezed dry, parmesan cheese

dried pinto bean , soaked overnight and drained, wheat berries, rye berries, onion, chopped, garlic clove, chopped, crushed tomatoes (or 1 15 ounce can plus 1 can full water), vegetable broth, hot green chili pepper, chopped, dried red chili, ground cumin, chili powder

veggie crumbles (mince meat substitution), tomato sauce, garlic cloves, minced, red bell peppers, grated, orange bell pepper, grated, water, hickory flavored barbecue sauce, tomato paste, marmite (adds meaty flavor) (optional) or 1 tbsp vegemite (adds meaty flavor) (optional), paprika, chili powder, raw sugar, onion powder, ground coriander (cilantro), ground cinnamon (optional), cumin, chili beans (kidney beans)

sliced chicken (honey marinated if possible), shrimp (or little less) or 100 g prawns (or little less), green beans, carrots (sliced ), sweet chili sauce, chili, salt, garlic, noodles

bacon , cut into 1/2-inch pieces, onion, minced (1 cup), carrots, chopped into 1/4-inch pieces (1/2 cup), rib celery, finely chopped (1/2 cup), garlic, minced (1 tbsp), ground cumin, chopped fresh ginger, salt, cayenne pepper, dried lentils, chicken stock, creme fraiche or sour cream, curry powder, fresh lime juice, chopped parsley leaves, lentil crackers , recipe follows, parsley oil , recipe follows, fried carrots , recipe follows, cooked lentils reserved from lentil soup recipe, lentil soup, all-purpose flour, extra-virgin olive oil, kosher salt, parsley , leaves picked and washed, garlic, olive oil, limes, juiced, salt, freshly ground black pepper, carrots, peeled, flour, salt, freshly ground black pepper

castelluccio lentils, extra-virgin olive oil, red onion, chopped into 1/8-inch dice, garlic, thinly sliced plus 2 whole cloves, chicken broth, hot, salt and freshly ground black pepper, tuscan or umbrian country bread, pasta shells, chili oil , recipe follows

southwestern eggrolls, chicken breast fillet, vegetable oi, minced red bell pepper, minced green onion, frozen corn, canned black beans, rinsed and drained, frozen spinach, thawed and drained, diced, canned jalapeno peppers, minced fresh parsley, cumin, chili powder, salt, cayenne pepper, shredded monterey jack cheese, five 7-inch flour tortillas, avocado-ranch dipping sauce, smashed , fresh avocado (about half of an avocado), mayonnaise, sour cream, buttermilk, white vinegar, salt, dried parsley, onion powder, dried dill weed, garlic powder, pepper, chopped tomato, chopped onion, preheat barbecue grill to high heat., rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. lightly salt and pepper each side of the chicken while it cooks. set chicken aside until it cools down enough to handle., preheat 1 tbsp of vegetable oil in a medium-size skillet over medium-high heat ., add the red pepper and onion to the pan and saute for a couple minutes until tender., dice the cooked chicken into small cubes and add it to the pan. add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. cook for another 4 minutes. stir well so that the spinach separates and is incorporated into the mixture., pan from the heat and add the cheese. stir until the cheese is melted ., wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot., spoon approximately 1-fifth of the mixture into the center of a tortilla. fold in the ends and then roll the tortilla over the mixture. roll the tortilla very tight, then pierce with a toothpick to hold together. repeat with the remaining ingredients until you have five egg rolls. arrange the egg rolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. overnight is best., while the egg rolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl., preheat 4-6 cups of oil to 375 degrees ., deep fry the egg rolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes., egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. garnish the dipping sauce with the chopped tomato and onion.

pinto bean, canned, onion, chopped, portabello mushroom, chopped, carrot, shredded, chili powder

lentilles du puy* (french green lentils ) or brown lentils, white-wine vinegar, water, couscous, salt, olive oil (preferably extra-virgin), garlic clove, minced and mashed to a paste with 1/4 tsp salt, chopped fresh mint leaves, arugula , stems discarded and leaves washed well, spun dry, and chopped, vine-ripened cherry tomatoes, halved, feta, crumbled (about 1 cup)

kidney beans, drained, veggie crumbles (ground beef-style), corn kernel (fresh, frozen or canned ), tomato, diced, tomato sauce, chili powder, cayenne pepper, salt, divided, onion powder, cumin, water, cornmeal, margarine, paprika , to taste