The Chef and The Dietitian – Episode 56 – Red Lentil Chili

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Chef AJ and Julieanna Hever, the Plant-Based Dietitian, make:
RED LENTIL CHILI (Yield: 14 cups)
Ingredients:
• One pound (453g) of red lentils
• 7 cups (1.75 liters) of water
• 2 (14.5 ounce/396g) cans of salt-free tomatoes, fire roasted preferred
• 1 (6 ounce/169g) can of salt-free tomato paste
• 10 ounces (283g) of chopped onion (approximately one large)
• One pound (453g) of red bell pepper, (approximately 2 large) VERY finely chopped (I use the Cuisinart)
• 3 ounces (85g) of dates (approximately 12 Deglet Noor)
• 8 cloves of garlic, finely minced
• 4 Tablespoons Apple Cider Vinegar
• 1.5 Tablespoons Parsley Flakes
• 1.5 Tablespoons Oregano
• 1.5 Tablespoons Salt-free Chili Powder
• 2 teaspoons SMOKED paprika
• 1/2 teaspoon chipotle powder (or more to taste)
• 1/4 teaspoon crushed red pepper flakes (or more to taste)
Preparation:
Blend the dates, tomatoes, red bell peppers and garlic in a blender and blend 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.

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I hope you will try the recipe and enjoy it.

I’m Chef AJ and I make healthy taste delicious.

Love & Kale,

Chef AJ

[Music]
[Music]
welcome to another episode of the chef
and the dietician I’m Chef AJ and I’m
Juliana H the plant-based dietician
together we’re the chef and the
dietician and we make healthy taste
delicious and this is my favorite chili
I promise you it’ll be delicious instead
of beans we’re using lentils I love that
I love lentils and I love chili you are
the biggest fan of Lees I think I think
I am I am I call myself a hum a they’re
so healthy I think everything I think if
you on a desert island beans and greens
would be the two things you’d probably
take definitely yes maybe the husband
too well now now that you have a new
puppy I I know it’s going to be hard
there’s a lot of competition we’ll show
him in a in a in a future episode so in
the pressure cooker I have seven cups of
hot water boiling water which we’re
going to leave there for now now these
are the fire roasted tomatoes BP free
cans for people that are worried if you
still don’t want to use cans you can get
tomatoes in boxes now a septic cartons
so don’t worry about that so we have 2
15 oce cans of diced tomatoes the fire
roasted if you can’t find fire roasted
just use plain canned tomatoes I they
give a nice flavor they really do and I
prefer to use saltree that’s me I’m a
saltree kind of G gal but you know
you’re SOS free kind of G SOS free thank
you now you’re a nutree kind of who
knows what I’m going to give up next uh
I don’t give up like you said puppies
that or beans and greens sick of those
these are two red bell peppers and
weighs approximately a pound if You’
like to know exactly and I’m putting it
in the blender because I want everything
puree if you didn’t you could just chop
it up but I like the the the feeling of
having everything pureed except for the
the lentils and the onions I’ve got 3 oz
of dates which is about 12 of the little
smaller deglet no if it was mle it would
probably be could be as little as three
or six so I tend to weigh things eight
cloes of garlic and you’re not going to
smush the garlic
let the Vitamix do it 4 tablespoons of
apple cider vinegar so with the sour
from the apple cider vinegar and the
sweet from the dates we’re going to have
a little sweet and sour going on is
there is this stuff good for you you
know there’s all this wonderful anecdote
on apple cider vinegar how it can like
basically save your life and do
everything in between um but yeah I mean
all vinegar is are alkalizing and
whatnot and you know it’s a good I’m not
sure if I’ve seen any actual good
science on it I haven’t looked really so
this is a can salt-free tomato paste I
think all tomato paste Comes saltree
This is a 6 o you know what always helps
me I mean not bad I want to give you any
hints but oh put it lower that’s I hav
to us little people oh but then nobody
then they can’t see it because of the
pressure cooker I love this spatula that
comes with isn’t it the best I love this
thing it works the small you know what’s
really important when you’re using
vitamins exactly that would
help there we go okay and the tamper
great as well love this thing that’s why
I like the vitamin yeah me too
so just turn
it that’s
it so got my hot water in here I’m going
to add a 10 oz bag of chopped onions cuz
you remember what happened last time we
had to wear our onion goggles we look
like race car drivers so those are
amazing yeah at least for this show I’m
using my onion already cut up which you
can get it just about any store I’ve got
my one PB of red lentils and of course
if you buy in bulk much cheaper in
ethnic stores I’ve seen a pound of
lentil as little as 49 cents so when w
when say it’s too expensive to eat this
way yeah but like all the like Whole
Foods and Trad make their I know Whole
Foods make their own brand of them so
that’s really good but they’re about a
couple dollars a pound I’ve seen them
for 49 cents a pound I kid you not it’s
viarta in yes that’s a good restaurant
all my puree is going in here and again
if you didn’t want to blend it you could
leave the tomatoes whole you could leave
the bell pepper not whole but you would
cut it up I just think it’s a nice uh
texture to do this now obviously you
have to puree the dates you can’t just
throw whole dates in so if you didn’t
want to puree these things you need to
take one cup of the seven cups of water
and then blend it with the dates cuz
that’s my preferred sweetener so these
are all my spices isn’t this clever
anytime I have a spice jar I wash it in
the dishwasher take the label off and
since this is my family faite chili we
make it every week instead of measuring
like seven or eight spices when I get
home from work I do this for about 12
weeks I have them all lined up and then
whatever I make this chili the portella
chili you have 12 bottles that you so
you put them all in I do it so how long
does that take well that takes a little
takes a while but it’s so much easier so
when I get home from work late I just
figure out what I’m making split pea
soup portella mushroom chili red lentil
chili don’t have to think about it don’t
have to measure boom put it in and we’ll
write down the recipe at the end of this
episode so they know what the spices are
but basically there was oregano there
was parsley smoked paprika which is
different than love smoked than regular
paa so much flavor in there we have some
chili powder salt-free and you know I
think chili powders vary in intensity
like peny has a great chili powder
called chili 9000 that’s probably going
to be spicier than one you might just
find at your regular market so if you
don’t like the heat look for a mild one
there’s a little bit of Chipotle in here
a little bit of red pepper doing it for
your kids you might want to leave those
I just do everything manual and I put in
the time which is 10 minutes how would
you know that it’s 10 minutes okay how
do I no what I do is I use the guide
that comes with it for the different
ingredients so if I see somebody else’s
recipe that came with the thing it says
split pea soup 8 minutes when I do my
version of sos3 split pea soup that’s
just telling me it’s ready to go that’s
how I do it and here’s the thing the
worst that could happen is that if it’s
not done you put more time on you close
the lid you release the pressure you can
absolutely you can that would be the
worst thing that would happen and do you
always air on the side of a little bit
more I always air on the side of a
little bit more unless I’m cooking
greens cuz I don’t want them to be too
mushy cuz same thing with broccoli if
you air on the side of the other way it
can be kind of but here’s the thing I
really recommend
the green and brighten chipper thank you
Amber from New Orleans for making these
they’re adorable thank you have kale
ones too but they’re a little bit
heavier so if you didn’t want to get a
pressure cooker you could do this in
crockpot same exact way except crockpot
is slow so it’s going to take six to
eight hours on low so I’ve done it in a
crockpot and you can do it the old
fashioned way on the stove that’s so
labor yeah it is you have to keep
checking on it that’s what I doing
that’s that’s so you are slowly
convincing so 80
so we’ll be back in about 10 minutes and
show you how to release the pressure and
show you how to eat this delicious chili
show you how to eat it I actually like
to eat it over baked potato if at all
possible over baked yukon gold or with
some baked tortilla chips so there
should be different ways we can eat it
there are different ways okay I can’t
wait to find out we’ll be right back so
we got busy and we let it come down to
pressure naturally and now now we just
take the top off that beat means it’s
still on and I’m actually going to turn
now if I was going to a potluck where we
were having company we could just keep
it on this would actually be like a you
could transport it over that absolutely
absolutely carefully so I’m just going
to stir this smells so good I love this
I mean I’m not kidding I really do love
this chili and I have it at least once a
week so I’m not going to I’m going to
Stir It Up a little bit I bet this last
in your house for a long time though
actually believe it or not this makes
about 14 cups and when my husband and I
when Charles and I eat this we eat about
two to three cups of servings so at the
most we get three servings out of it for
two people so we eat a lot people don’t
understand the great thing about eating
a lowfat or an oil-free Whole Food
plant-based diet is you can eat more
food and that’s what I really love about
it so and you know every soup sorry
benefit I know my hurry up hurry up
every soup in my opinion in chili tastes
better the next day I agree cuz so the
flavors merge so we’re just going to put
a little bit in this you always make me
eat this really hot I’m so sorry wait
wait don’t eat it yet cuz let me tell
you how I like to garnish it I like it
sure thank you I like it over a Yukon
Gold that’s my favorite way to eat it
you know star that your favorite potato
that is my favorite potato cuz it’s so
creamy I mean you could actually eat
them plain because they just they cream
into everything so if you go to episode
20 of the chef and the dietitian we show
you how to make this topping this faux
parmesan which you can make out of
walnuts sunflower seeds hemp seeds or at
least case I made amount of blanched
almonds it’s it gives it a Cheesy flavor
and it makes it look pretty and then
what I like to also do because color is
important is sprinkle a few scallions on
top so that is really pretty so let’s
see how pretty that is and we could put
this over a potato as well but it’s also
good as a chili It’s also good with
baked tortilla chips oh with a dip yeah
or just yeah just just it’s arounder I
love this chip what episode do you
remember our episod or biged tortilla
chips are great question no I don’t
they’re there we they’re there they’re
on there okay so I the one that’s
tasting it you’re going to I quite a bit
yeah it’s your usual cuz I know I’m
going to love it yeah I don’t know if
you’re going to love it tell me why it’s
your favorite while it’s cooling off a
little why is it my favorite I well you
know because I think because a little
bit of apple cider vinegar and a little
bit of date gives it a sweet and sour
without being oversweet and over sour I
think that’s why it’s my favorite it is
really good isn’t it excellent it I I
haven’t met anybody that didn’t like it
yet and you know what’s funny is is I
have a friend that won’t eat red bell
pepper she says she they make her sick
right there I think it’s in her head and
so I I put it when I do it like this
because you notice we put it in the
blender and I did that because honestly
I’m lazy and I just didn’t like cutting
up the Bel cuz of what you said I used
to teach the Blind and you never learn
which I think concept but also I think
it’s nice that it’s more of a smooth
chili and so if you like pieces of bell
pepper but but anyway I think it works I
think it’s excellent I’m definitely
going to make this at home I have to
eventually get time to get a pressure C
and you guys out there don’t be afraid
of the pressure cooker I I mean this has
changed my life I got one about two or
three years ago and I literally I use it
every day every day at Le really well I
steam my Greens in and I make my
broccoli ready in 3 minutes is it easy
to clean you just clean that in the top
okay is it easy to clean hello great
question yes because we’re going to what
we’re going to do is it hot it is
probably hot but you know when you’re a
chef you get used to touching
hot so here’s it is there’s only it’s
fine there’s only one thing to clean you
never clean this you don’t ever want to
immerse this in water obviously that’s
the electric part and this part you
don’t you don’t really immerse either
but you can see it doesn’t really get
that dirty you don’t it though I don’t
because it’s got all these little Parts
here so what I do is if the ring gets
dirty I take it out and I just really
wipe it really well so but you can see
even with a big vat of chili it it
really doesn’t get dirty so then
pressures on top there’s only one you
hold that for me we be real careful it’s
very hot I’m going to pour this into a
bowl probably getting
dirty okay look how much it made about
makes about 14 cups dinner for you Ste
you know how healthy oats are you serve
them to your kids but isn’t it true that
steel cutter a little bit healthier if
you can have well that is a little holer
it’s like every every step closer to the
initial steel cut out can take an hour
to cook but in a pressure cooker it
takes 5 minutes that’s insane so look
this is I can’t believe you can make the
dried Bean so quickly absolutely
especially if you soaking first so you
can see this is what I what I like and
what many people like about the instant
pot versus other pressure cookers it has
a stainless steel insert instead of
non-stick so you can see this is
dishwasher safe or I can just wash it
this is the only thing you have to clean
yeah that’s amazing it’s amazing you
don’t burn your pot you know a lot of
when I make soups andew like I say I
burn the bottom my pot or I burn the
sides of the this is this is the ticket
so very excited we hope you’ll make the
chili we hope you’ll consider getting a
pressure cooker to make the chili in and
thank you so much for watching another
episode of the chef and the DI and
remember if you want healthy in your
kitchen ask the chef and the DI dis I
think it’s cool now this is
mying I probably could too I bet
you