Mount Mazama Lentil Chili

Packed full of garlic, onion, and chili powder the Mount Mazama Lentil Chili tastes great on potatoes. Unlike bean chilis that can sometimes be too watered down this soup is thick and creamy just like we think chili should be. We like to throw a bunch of bakers in the oven then put a couple of packages on the stove and invite the whole family over. It’s a great meal and like pizza, tastes even better the next day.

$4.79$6.95

Clear

Share this!

You will need:

  • 8 oz. tomato sauce or diced tomato
  • 1/2 lb. Ground, beef, turkey or pork (optional)

Package Includes:

  • Lentil and Rice Mixture
  • 1 Spice Packet
  • 1 Crushed Pepper Packet

Directions:

Sort & rinse lentils. In 2-quart sauce pan brown meat and drain fat. Add 4 cups water, the complete soup package and one 8 oz. can of diced tomatoes or tomato sauce. Bring to a boil, reduce to simmer and cook for 1 hour or until the lentils are soft. Salt and pepper to taste. Serve.
*For milder chili omit the red pepper packet.

Crockpot Directions:

Add water, the entire soup mix and precooked meat to the slow cooker. Cook on low for 6 hours (minimum) to 8 hours (maximum). Cook on high for 3 1/2 hours (minimum) to 5 (maximum). Add tomato right before serving. Enjoy!

Instant Pot Directions:

Reduce water by 1/2 cup. Add all ingredients to Instant Pot, lock the lid and seal the valve, set to Soup Mode, or High Pressure. Cook for 20 minutes, allow the pressure to release naturally or manually let the steam off. Enjoy!


Cooking Variations:

Add fresh mushrooms. Other suggested meats: Kielbasa, stewmeat or steak cut in to cubes. Top with cheese or sour cream.

Vegetarian:

Prepare without meat. If desired add meat substitute.

Legume Hints and Nutrition:

The USDA recommends that adults eat three cups of beans or legumes per week for the maximum health benefit. Legumes are naturally low in total fat, contain no saturated fat or cholesterol and are an excellent source of protein, calcium, iron, folic acid, and potassium.

You will need:

  • 15 oz. tomato sauce or diced tomato
  • 1 lb. Ground, beef, turkey or pork (optional)

Package Includes:

  • Lentil and Pepper Mixture
  • 1 Spice Packet
  • 1 Crushed Pepper Packet

Directions:

Stovetop Directions:
1. Look through lentils for pebbles or other field debris.
2. In 4-quart sauce pan brown meat and drain fat. Add 7 1/2 cups water, the lentils, tomato sauce and the spice packet to the pot.
3. Bring to a boil, reduce to simmer and cook for 1 hour or until the lentils are soft.
4. Salt and pepper to taste. Add the red peppers a little at a time for a spicier chili. Serve.

Crockpot Directions:
Add 7 1/2 C. water, the entire soup mix (red peppers are optional and should be added a few at a time to avoid making the soup too spicy) and meat to the slow cooker. Cook on low for 6 to 8 hours. Cook on high for 3 1/2 to 5 hours. Add tomatoes right before serving. Enjoy!

Instant Pot Directions:
Reduce water by 1 cup. Add water, soup mix, meat and tomato to Instant Pot. Lock the lid and seal the valve, set to Soup Mode, or High Pressure. Cook for 20 minutes, allow the pressure to release naturally or manually let the steam off. Enjoy! 


Cooking Variations:

Switch up the meat: Use spicy italian sausage, kielbasa, ground turkey, steak or leave it out altogether.
Mix up the tomatoes: Use chopped tomatoes instead of tomato sauce.
Vegetable Overload: 10-15 minutes before the soup is done add 1-2 C. fresh vegetables, we like to add sliced mushrooms
Dress it up: Top with cheddar cheese and sour cream.
Vegetarian: Prepare without meat. If desired, add meat substitute. This soup is suitable for the Daniel Fast if prepared without meat.
Baked potatoes: One of our favorite ways to eat this soup is to have it over baked potatoes

Legume Hints and Nutrition:
The USDA recommends that adults eat three cups of beans or legumes per week for the maximum health benefit. Legumes are naturally low in total fat, contain no saturated fat or cholesterol and are an excellent source of protein, calcium, iron, folic acid, and potassium.

Mount Rainier, Mount St. Helens, and the Columbia River Basalts are all obvious reminders of the Pacific Northwest’s turbulent history. However, some of the region’s lesser-known volcanoes, such as Mount Mazama, are just as breathtaking and even more awe-inspiring.
At its tallest point, Mazama towered 12,000 feet over the Southern Oregon countryside. In 5677 BC, a massive explosion changed its face forever. To this day, the world has not seen an eruption as big as the one that decimated Mt Mazama since.

Mazama began its form, altering eruption by sending a plume of ash and pyroclastic material 30 miles into the atmosphere. After Mazama released all of its ash, cracks formed along the outside of the volcano, and lava flowed out freely. After the material below the volcano was ejected, a large hollow spot formed, and the volcano collapsed into itself, forming a caldera.

Mount Mazama still stands over Southern Oregon but is known to most as Crater Lake National Park. At 1,943 feet deep, Crater Lake is the deepest lake in the United States and the ninth deepest lake in the world. The National Park service fondly speaks of Crater Lake as having no comparison in all the world. “No place else on earth combines a deep, pure lake, so blue in color; sheer surrounding cliffs, almost 2,000 feet high; two picturesque islands; and a violent volcanic past. It is a place of immeasurable beauty.”
More information at http://www.nps.gov/crla/index.htm

Reviews

There are no reviews yet.

Be the first to review “Mount Mazama Lentil Chili”

related products