RED LENTIL CHILI (Yield: 14 cups)
• 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)
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.