Today is
This is not my first chili post. I’ve posted a chili recipe on this blog before. You can find it here and it is very tasty.
It is my Cave Girl chili and the one LB likes the most.
But this year [on Super Bowl Sunday] I tried a new recipe:
Red Lentil Chili
Red Lentil Chili
Ingredients
- 1 onion diced
- 6 cloves of garlic minced
- 1 red pepper diced
- 4 tablespoons tomato paste
- 2 bay leaves
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 3 teaspoons smoked paprika
- A large can (27.5 oz) whole or diced tomatoes
- 1 cup (215 grams) red lentils rinsed
- A large can (20 oz) kidney beans drained and rinsed
- 1 cup vegetable stock
- 1 tablespoon brown sugar
- 1 teaspoon salt
- Pepper to taste
Directions
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Sauté the onion and garlic in a pot with 1/4 cup of water over medium heat. Once soft add the red pepper and cook for a few minutes to soften.
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Once most of the water has evaporated, add the tomato paste, herbs and spices and stir for about 30 seconds to release the flavors of the spices.
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Add the tomatoes, lentils, beans and vegetable stock. Reduce the heat to medium-low and cover. Allow the chili to simmer very gently until the lentils are soft – about 30 minutes. If too much liquid evaporates, add a touch more stock or water.
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Finally, stir in the brown sugar, salt and pepper. Taste and adjust the seasonings to your taste.
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Serve with fresh lime to squeeze over and your choice of toppings.
I discovered the recipe on The Stingy Vegan’s website here. My recipe was doubled and tweaked just a bit. The texture of the lentils was not to my liking, so I simmered in the slow cooker for several hours. All day, in fact.
Eventually, I loved it.
Sadly, I was the only one who loved it, so I packaged it up in small containers and put it in the freezer.
I’ll be making it again!
~
Thank you for taking time out of your day to stop by my blog.
