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You are here: Home / Recipes and Cooking Tips / Lentil and Cauliflower Chili

Lentil and Cauliflower Chili

October 22, 2010 by Alea Milham 14 Comments

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October2010 272 I know it is weird, but I love cauliflower in my chili. I like how it stays a bit crisp even once cooked, providing a nice crunch to the chili. I also like how it takes on the seasonings of the chili. My first version was Black Bean and Cauliflower Chili and it is still a regular on our menu, but I have fallen in love with lentils, so I decided to update my old favorite recipe. I like it so much I am submitting it to Miz Helen’s Texas Chili Cook Off, though I am not sure she has a “crunchy mountain mama” category.

This is a very healthy, stick-to-your-ribs kind of chili even though it is meatless. Instead of adding flour or cornstarch, I overcooked half of the lentils to create a thick base; after the chili was cooked, I added the rest of the lentils in as the “beans”.

Just in case you were wondering how I get my kids to eat so many vegetables, I will tell you my secret: spices! When I was cooking this chili I asked my daughter to taste test it. She said, “You better add more spices; I can still taste the vegetables”.  🙂 Actually, it didn’t need more spices, it just needed a little more time simmering so the flavors could meld. But her comment is telling; I can get my kids to eat just about any vegetable if I put enough chili seasoning on it!

Lentil and Cauliflower Chili Recipe

Ingredients:

1 lb. lentils
32 oz. vegetable broth
4 cups cauliflower, chopped into small pieces
4 cups tomatoes, diced
1 small onion, diced
1 bell pepper, diced
4 cloves of garlic, minced
1 –2 teaspoons ground red pepper
1 1/2 teaspoon ground cumin
1 1/2  teaspoon fresh marjoram
1 teaspoon dried cilantro
1/2 teaspoon ground coriander
1/4 teaspoon coarsely ground black pepper

Directions:

In a large stew pot, cook lentils according to the directions on the package (~  30 minutes). While the lentils are cooking, chop, dice, and mince vegetables.

When the lentils are ready, remove half the lentils and set aside. Add broth to the lentils in the pot. Add vegetables and spices to the broth and cook on high until it reaches a boil. Lower flame and simmer for 10 minutes or until cauliflower is tender.

Add the rest of the lentils to the chili and cook just long enough to heat the lentils all the way through. October2010 268

Do you add any unusual ingredients to your chili?

For more delicious recipes, visit Foodie Friday, Friday Potluck, Friday Food, Vegetarian Foodie Friday, Food on Fridays, and Fight Back Friday.

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Matilda says

    October 25, 2010 at 3:04 am

    Love this chili, I am always looking for vegetarian "traditional" recipes. Thanks for sharing!

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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