Looking to switch up your chili game? This Creamy White Lentil Chili recipe is the cozy bowl of goodness you never knew you needed! It’s a comforting twist on a classic that takes everything you love about chili and adds a fresh, creamy spin to it. Perfect for those chilly nights when you want something hearty and nourishing, but without the heaviness of traditional chili.
The star of the dish? Tender white lentils, which not only give this chili a rich texture but are also packed with protein and fiber, making it a satisfying and nutritious option. Pair that with hearty white beans, which add even more depth, and you’ve got a base that’s creamy without the need for dairy! The blend of aromatic spices like cumin, paprika, and a touch of heat will fill your kitchen with mouth-watering aromas, inviting everyone to gather around the table. What makes this White Lentil Chili stand out is its balance. The creaminess comes from blending a portion of the beans and lentils, creating that velvety texture without overloading on heavy cream or cheese. Whether you’re a chili connoisseur or someone who loves to experiment with new flavors in the kitchen, this unique take on chili will quickly become your new go-to.
Serve it with your favorite toppings—crunchy tortilla strips, a sprinkle of cilantro, or even a dollop of Greek yogurt to keep things light—and you’ll have a Dantastic meal that hits all the right notes. If you’re looking to impress guests or just make a cozy meal for yourself, this Creamy White Lentil Chili is the perfect choice!
Try this Number One Chili for a more traditional taste.
Ingredients
- 2 tablespoons of Dan-O’s Tac-O Seasoning
- (7 ounces) white lentils
- (14 ounces) white beans, cooked
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp white pepper
- 1 liter (34 ounces) vegetable broth
- (7 ounces) cashew cream
- Fresh cilantro for garnish
Preparation Instructions
- Rinse those white lentils until they're squeaky clean, then let them soak in water for a good 30 minutes.
- In a big ol' pot, heat up some olive oil over medium heat. Toss in diced onion and minced garlic, sautéing until they turn a beautiful translucent golden.
- Drain the lentils and add them to the pot. Time for the spice party! Stir in a dash of white pepper and a pinch of salt.
- Pour in the veggie broth, bring everything to a rolling boil, then turn the heat down low. Let it simmer for 30 minutes until those lentils are soft and tender.
- Add the cooked white beans to the pot and give it all a good stir. Let it simmer for 10 more minutes to marry the flavors.
- Time for the magic ingredient! Stir in that creamy cashew goodness and 2 tablespoons of Dan-O’s Tac-O for that perfect flavor punch.
- Let it simmer for just 5 more minutes so everything blends together.
- Serve it up hot and top it with fresh cilantro for a zesty finish!
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