Red Lentil Chili

By Chef AJ

Forks Over Knives

Serves 6-8

INGREDIENTS:

2 ounces dates (approximately 9 Deglet Noor)

1 pound red lentils

7 cups water, divided

2 – 14.5 ounce cans salt free diced tomatoes (fire roasted preferred)

1- 6 ounce can salt free tomato paste

10 ounces chopped onion (approximately 1 large)

1 pound red bell pepper, finely chopped* (approximately 2 large)

8 cloves garlic, finely minced

4 tablespoons apple cider vinegar

1 1/2 tablespoons dried parsley

1 1/2 tablespoons dried oregano

1 1/2 tablespoons salt free chili powder

2 teaspoons smoked paprika (different than regular paprika)

1/2 teaspoon chipotle powder (or more to taste)

1/4 teaspoon crushed red pepper flakes ( or more to taste)

scallions (for topping at the end)

INSTRUCTIONS:

Blend the dates in one cup of water until smooth. Place all remaining ingredients in an electric pressure cooker and cook on high for 10 minutes.  Alternatively, place all ingredients in a slow cooker and cook on low for 8 hours. Sprinkle with chopped scallions and serve with baked tortilla chips or over a baked potato.

*I like to use the food processor so it’s almost a puree.