Spicy One-Pot Vegetarian Lentil Chili
with Sour Cream, Cheddar, Scallions & Tortilla Chips
- Milk
- Sesame
A loaded bowl of chili is one of life’s greatest pleasures, and this vegetarian version is no exception. Brimming with tomato, green pepper, and scallions, hearty lentils simmer in a spiced veggie broth until thick and flavorful. Load on the shredded cheddar, sour cream, and scallions, and serve with tortilla chips to scoop it all up!
Ingredients
2 unit
Scallions
1 unit
Long Green Pepper
1 unit
Tomato
1 unit
Lime
1 unit
Tomato Paste
1 tablespoon
Savory Paprika Blend
1 unit
Lentils
1 unit
Tex-Mex Paste
1 unit
Veggie Stock Concentrate
3 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Cheddar Cheese
(Contains: Milk)
1.5 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
Not included in your delivery
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Core, deseed, and finely dice green pepper. Dice tomato into 1⁄2-inch pieces. Quarter lime.
• Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add scallion whites and green pepper; cook, stirring occasionally, until browned and softened, 5-7 minutes. • Stir in diced tomato, tomato paste, and Savory Paprika Blend; cook, stirring constantly, until combined and fragrant, 1 minute.
• Stir lentils and their liquid, Tex-Mex paste, stock concentrate, and 1⁄2 cup water (1 cup for 4 servings) into pot with veggies. • 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.
• Divide chili between bowls. Top with sour cream, cheddar, scallion greens, and a squeeze of lime. Serve with tortilla chips and any remaining lime wedges on the side.
Customer reviews
Reviews from our home cooks
I absolutely loved this dish. I've never made chili from scratch nor have I worked with lentils. It was a gamble trying and a success on my part. Good ratings from my house guests who I shared it with too!
I like vegetarian chili and the lentils were an excellent protein choice. The challenge is to get it thicker. Mine ended up more soupy but still very tasty. I loved it.
YUM!! Perfect amount of spice, tasty lentils, and, as a Wisconsinite, the perfect amount of cheese for two servings. This may have replaced the corn chowder as my favorite soup-esque recipe
Hello Fresh has given me a new appreciation for ingredients I wouldn't ordinarily choose for my own shopping (i.e., zucchini), in this case lentils. I didn't think the end result would be as good as it was!
This was surprisingly tasty and filling. I thought it might be more soupy (watery) but thickened okay, and the tortilla chips helped with excess liquid.
Really enjoyed this recipe. So simple, flavorful and healthy. I added fresh spinach which worked well.
Great flavor, nice texture. It was a welcomed alternative to beans for a veggie meal.
Delicious! Just the right amount of kick (and I even technically watered it down a little, just to make the soup go a little further for leftovers)!
Didn't have much of chilli flavor it was more of a limey tomato soup and I wish there was a bigger bean used the lentils were to small
Just felt like it needed a little more. Was delicious but needed like a carrot or celery or just one other veg!
