Lentil chili from Forks Over Knives: The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year (page 128) by Del Sroufe

  • carrots
  • ground cayenne pepper
  • celery
  • chili powder
  • ground cumin
  • red lentils
  • limes
  • paprika
  • canned tomatoes
  • bell peppers
  • vegetable stock
  • chipotle chile powder
  • yellow onions
  • canned kidney beans

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute smoked paprika for chipotle chile powder.

  • jaelsne on October 17, 2020

    I made this recipe as written. However, I used an Instant Pot - I sautéed the onions and spices first, then pressure cooked after adding the rest of the ingredients. Used the manual setting for eight minutes. The dish came out very well. I enjoyed the complexity of the spices.

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