Saturday, September 27, 2014

Smokey Red Lentil Chili - #10DaysofTailgate



I bought a bag of red lentils before I even knew what I was going to do with it.  It's been sitting in the cupboard just waiting for the perfect recipe to come along. 



Smokey Red Lentil Chili sounded amazing. Plus it was from Veronica's blog so I knew it HAD to be good!

Normally I like my chili really chunky.  This isn't a thin chili but it's not super chunky. It tasted fantastic so that didn't bother me at all. 

Gourmet Garden sent me a whole cooler full of spices and herbs. These are just a few of the many varieties.  These are perfect with this chili!  Gourmet Garden wants to send you a whole cooler full of these too.  Enter the giveaway here!



The first night we ate the chili over pasta. I would have loved some whole wheat penne or something but the kids are all about spaghetti noodles. It actually had the texture of spaghetti sauce but of course tasted like chili.  



Chili is classic tailgating food!  Enter the #10DaysofTailgate giveaway for a chance to win some amazing prizes!  El Diablo is giving away 6 great hot and spicy mustards!  Mr BBQ is giving away an awesome Grilling Skillet!  Quirk Books is giving away two cookbooks!




Smokey Red Lentil Chili Recipe
Adapted from Veronicas Cornucopia

2 ounces dates
1 pound red lentils (they look orange in the package)
7 cups water, divided
2 14.5-ounce cans diced tomatoes , I used fire roasted
1 6-ounce can tomato paste
1 large onion, chopped
2 red peppers, finely chopped
8 cloves garlic, finely minced
¼ cup apple cider vinegar
1½ tbsp. dried parsley
1½ tbsp. dried oregano
1½ tbsp. chili powder
2 tsp. smoked paprika
1 tsp. salt
½ tsp. chipotle chile powder
¼ tsp. crushed red pepper flakes
scallions for garnish
Blend the dates in one cup of the water until smooth.  Place the puree, along with all remaining ingredients in a stock pot and bring to a boil. Reduce heat to medium and simmer for 20 minutes, or until lentils are soft. Alternatively, you can cook in an electric pressure cooker and cook on high for 10 minutes, or in a slow cooker on low for 8 hours. Sprinkle with chopped scallions or Faux Parmesan and serve with baked tortilla chips or over a baked potato if desired.




Here's what everyone brought to the table today...


Starters
Chicken Bacon RanchTaquitos by Things I Make (for Dinner)
Cherry Chipotle Glazed Wings by A Day in the Life on the Farm
Firewired Pancetta-Wrapped Seafood by Culinary Adventures with Camilla


Mains

Maize and Blue Chicken Salad by Sew You Think You Can Cook
Savory Duck Handpies by The Not So Cheesy Kitchen
Slow Cooker Smoky Date Barbecue Chicken Sandwiches by A Kitchen Hoor’s Adventures
Smokey Red Lentil Chili by Debbi Does Dinner Healthy
Thai Beef Skewers by The Pajama Chef

Sips
Apple Cherry Spice Cocktail by CafeTerraBlog

Dips
Kicked up Spinach Dip by Miss Laura’s Kitchen
Pizza Dip by Making Miracles

Sweets

Peanut Butter & Chocolate Hard Pretzels by The Spiffy Cookie



7 comments:

  1. This looks fabulous! I love a good chili when the weather gets cooler!

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  2. I LOVE lentils. This looks delicious. Thanks for sharing with #10DaysofTailgate.

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  3. Yumm!! What a terrific recipe! Perfect for tailgating goodies. :)

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  4. What a great recipe to help me use those tubes of goodness from Gourmet Garden! Pinning!!!!!!

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  5. The wonderful thing about Chili is that you can use so may different ingredients and it is always delicious.

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  6. I've never had lentils - glad you found a recipe to use them and share with us.

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  7. Dates and lentils in chili? Very different but sounds great.

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