Veggie Lentil Chili

Did you know you don't need chili powder to make chili?  All you need is your own spices. Have you ever seen what kind of crap they put in some chili powder?  And have you ever noticed that all chili powder is, is a combination of spices that are probably in your pantry?  Here's the recipe - make some now :)

1 Small Yellow Onion
1 Red Bell Pepper
2 Jalapeno Peppers
2 Carrots
2 Ribs Celery
2 Cloves Fresh Garlic
3 Tablespoons Paprika
3 Tablespoons Cumin
1 Tablespoon Oregano
2 Tablespoons Sugar (Optional)
2 teaspoons Sea Salt
1/2 teaspoon Black Pepper
1/4 teaspoon Cinnamon
1 16.5 Ounce Can Chili Beans
1 Small Can Tomato Paste
1 Quart Vegetable Broth
1 Tablespoon Canola or Olive Oil
1 Cup Lentils (any color)

Begin by finally dicing celery, carrots, onions, garlic and peppers (remove stems, ribs and seeds).  Heat oil in a medium-size saucepan and add all vegetables and aromatics.  Sauté until begins to get golden and add all salt, pepper, sugar and spices.  Deglaze pan with beans, tomato paste and vegetable broth.  Stir to combine. Bring to a boil and reduce to simmer.  Rinse lentils thoroughly and add to the pot.  Simmer covered for about 45 minutes to an hour or until lentils are tender.  Taste test for seasoning and add additional salt or sugar if needed.  Serve immediately or allow to cool and store in a tightly sealed glass vessel in refrigerator for up to one week.  Enjoy!

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