Lentil Chili

Lentil Chili

February 20, 2014

Do you think Laura scared winter away with her angry outburst the other day? I like to tease that her temper can run to horse-head-in-the-bed extremes (which is actually almost never true, Cutie!). But this time I’m not laughing, I’m applauding. I’m just saying, she lost her mind on winter on Monday and today I didn’t need my parka. Just in case winter retaliates I’m going to slide you another chili recipe. Can you believe this is our seventh chili recipe?!

I love this version, made with lentils. I found the recipe on Men’s Journal and then I played around with it. Their version has bacon and chicken stock, which I’m sure tastes great, too, but I wanted a vegetarian chili. I mean, if you’re going to add lentils to a chili – which, hello genius? – why not go veggie? Lentils are packed with fibre and protein and they add a nice texture whatever you use them in. The kids loved it and there was enough left over for Esme to take a thermos of it to school the next day. It’s definitely going to find its way into my Sunday batch cooking routine. 

lentilchili

photo by Maya Visnyei

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Lentil Chili

Ingredients

  • Makes: 8 servings
  • Prep Time: 5 minutes
  • Total Time: 30 minutes
  • 2 Tbsp (30 ml) olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 Tbsp (30 ml) chili powder
  • 1 tsp (5 ml) cumin
  • 1/2 cup (125 ml) brown lentils
  • 2 bay leaves
  • 2 cups water
  • 1 19 oz (560 ml) can of white navy beans
  • 1 19 oz (560 ml) can black beans
  • 1 28 oz (828 ml) can of whole tomatoes
  • 1 cup (250 ml) vegetable broth
  • salt and pepper to taste
  • Toppings: grated cheddar cheese, chopped cilantro, salsa, sour cream or Greek yogurt

Method

In a large pot or Dutch oven, warm up the oil over medium heat.

Add the onions and garlic and allow to soften, about 3 minutes.

Now add your spices, give everything a stir and allow them to cook for a minute or two.

Add the lentils, bay leaves and water.

Bring the water to a gentle boil and let it simmer for 5 minutes.

Add the beans, tomatoes and broth.

Bring it back to a boil and let it bubble gently away for 20 minutes.

Give it a taste and check it for seasoning - you might want to add a little salt and pepper.

Serve the chili over rice or with a nice piece of cornbread and what ever toppings your family likes - it's not chili to me without a good sprinkling of cheese and a dollop of sour cream or Greek yogurt.

 

 

Tags meatless mainDinnerone potComfort FoodVegetarianchiliwinterlentillentil chili
Category LunchFallSoupsWinterBy IngredientVegetablesBy SeasonBy Meal TypeDinnerLegumes

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