GLP-1 Friendly Vegetarian Lentil Chili
- Milk
Ingredients
1 unit
Veggie Stock Concentrate
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Tomato Paste
½ cup
Jasmine Rice
1 teaspoon
Cumin
1 unit
Lentils
1 unit
Long Green Pepper
3 clove
Garlic
1 unit
Lime
2 unit
Scallions
1 tablespoon
Mexican Spice Blend
¼ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
¼ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Cooking Steps
In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low [reduce to a low simmer]. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
Wash and dry produce. Trim and thinly slice scallions, seperating whites from greens. Core, deseed, and finely dice green pepper. Quarter lime.
Heat a drizzle of oil in a medium pot (large pot for 4) over medium-high heat. Add scallion whites and green pepper; cook, stirring occasionally, until browend and softened, 5-7 minutes. Season with salt and pepper.
Stir in garlic powder, cumin, and mexican spice blend; cook, stirring constantly, until fragrant, 30 seconds.
Stir in lentils and their liquid, tomato paste, stock concentrate, 1/4 tsp sugar and 1/2 cup water (1/2 tsp sugar and 1 cup water for 4).
Bring to a simmer, then reduce heat to medium low. Cook, stirring frequently, until flavors meld and chili has thickened slightly, 8-10 minutes. (TIP: If chili seems too thick, stir in water a splash at a time.)
Taste and season with salt and pepper.
Divide chili between bowls. Top with rice, sour cream, half the cheese (all the cheese for 4), scallion greens, and a squeeze of lime. Serve remaing lime wedges on the side.
