Lentil Pinto Chili

2 cups cooked Pinto Beans (canned or homemade)
1 cup Lentils (brown, orange or yellow)
1/2 Yellow Onion
1 large Tomato
2-4 Serrano Peppers
1 Tablespoon Vegetable Oil
4 Cups Vegetable Stock
4-6 Tablespoons Chili Powder
2-4 Tablespoons Ground Cumin
2 Tablespoons Sugar
1 Bay Leaf
1 teaspoon Dried Oregano
1 teaspoon Sea Salt
1/2 teaspoon Black Pepper
Fresh Cilantro (for garnish)

Begin by rinsing lentils and set aside.  Finely chop onion, peppers and saute in a medium sized pot over medium heat.  Chop tomato and garlic and add to onion mixture.  Stir and keep cooking just until onions soften and brown slightly.  Add lentils, spices and vegetable broth.  Lastly add pinto beans and reduce heat to simmer.  Cover and cook for about 30 minutes, stirring occasionally.  Taste test for seasoning level and to ensure lentils are tender.  Serve immediately or allow to cool before storing in refrigerator.  Garnish with fresh cilantro.

No comments:

Post a Comment