Lentil Taco “Meat” Stuffed Hatch Chili

At the start of the week, I will make a batch of Lentil Taco “Meat”. It doesn’t have any meat in it, but you could sure fool me! It tastes just like you’re eating ground meat! If you still don’t believe me, ask my husband. That man was raised like a good midwest boy with meat and potatoes, and each time I make this he always has seconds! This is completely vegetarian, loaded with Mexican flavors, and is soul satisfying without the guilt.

You prepare the lentils just like you would any taco meat. It’s so easy! Then you can stuff this mixture or put it on top of any vegetable for a whole meal. Or do like my husband does and make a taco out of it with tortillas.

Lentil Taco “Meat” Stuffed Hatch Chili

Taco “Meat”

1 cup green lentils (French or green lentils are the best for this recipe as they hold their shape and give the texture of meat)

2 cups water or any stock (veggie, chicken, beef)

3 garlic cloves minced

1/2 white onion minced

1 bell pepper

1 can green chilis

1 fresh ear of corn kernels removed

1 packet of taco seasoning (or make your own with chili powder, cumin, coriander, paprika, garlic and onion powder, salt and pepper)

Hatch Chili 

1 Hatch chili per person

avocado oil

salt and pepper

*If you can’t take the heat, stuff this inside a bell pepper or zucchini.

Pico de Gallo

1 container of grape tomatoes sliced in half

1/2 white onion diced

1 jalapeno seeded and diced

1 handful cilantro or if you’re like me PARSLEY, minced

2 limes juiced

1 – 2 tbsp. olive oil

salt and pepper to taste

1. Preheat oven to 400 degrees.
2. Rinse the lentils well.
3. In a large sauce pot, saute onions, garlic bell pepper. Then add green chilis, corn kernels, taco seasoning, and stock.
4. Bring to boil and reduce to simmer for 20 minutes or until lentils are al dente. *You want them to hav a little texture to them not falling apart.
5. Stir and let the lentils thicken up off the heat.
6. While lentils are cooking, slice Hatch chili down the middle and scoop out seeds and ribs. Coat in avocado oil and season with salt and pepper.
7. Place hatch chili on a baking sheet, and roast 15 – 20 minutes.
8. Put all pico de gallo ingredients into a bowl, season, and refrigerate.

When chili is roasted, remove from oven and stuff with Lentil Taco “Meat”. Top with cheese, pico de gallo, and Greek yogurt. *

It is rate that I eat sour cream anymore. I always have Greek yogurt! It’s packed with protein and so much better for you than sour cream.

You can also wrap these into a tortilla or stuff inside zucchini, bell peppers, or roasted a cauliflower steak and top it with all the goodies!