Why slave over a hot stove when this delicious chili makes itself in a crock pot or electric pressure cooker?
3 ounces dates (approximately 12 Deglet Noor)
2 cans (14.5 ounces each) of salt-free diced tomatoes, fire roasted preferred
1 pound red bell pepper (approximately 2 large)
8 cloves garlic, minced
1 pound red lentils
8 cups water
1 can (6 ounces) salt-free tomato paste
10 ounces of chopped onion (approximately 1 large)
4 tablespoons apple cider vinegar
1½ tablespoons parsley flakes
1½ tablespoons dried oregano
1½ tablespoons salt-free chili powder
2 teaspoons smoked paprika
½ teaspoon chipotle powder (or more to taste)
¼ teaspoon crushed red pepper flakes (or more to taste)
1. Blend the dates, tomatoes, red bell pepper and garlic in a blender until smooth.
2. Transfer this mixture to an electric pressure cooker, and add the remaining ingredients, and cook on high for 10 minutes. (Alternatively, place all ingredients in a slow cooker and cook on low for 8 hours.)
Notes: This chili is delicious over a baked Yukon Gold potatoes, potato waffles or brown rice.