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Have you ever made chili? Here’s a fabulous and easy recipe that’s sure to please everyone.
This is so hearty and delicious! You can keep it vegetarian, make it vegan or brown ground chicken, turkey, veal or beef and add it in for your meat lovers. I made it last Friday night in addition to my other dishes. If you like a lot of heat, add more chili powder. This recipe had just enough ‘kick’ for me and my guests (although my mom said that it was a little too spicy for her, she loved it and ate it).
If you’ve never used dry lentils, they don’t require soaking like some dry beans/legumes do and are easy to use. Lentils are an excellent source of protein and are extremely versatile whether you use canned or the dry variety. Canned lentils are a great staple to keep in your pantry, just remember to rinse and drain them well before using.
Do you make chili?
I’d love to hear what do you put in it!
Yields 8-10 servings
Prep all your vegetables and set aside. If making your broth from a bouillon cube, boil the water and prepare it.
Heat the olive oil in a large stockpot. Add the onion, celery and carrots and sauté until the onions have softened. Add the minced garlic and the spices; stir until well blended with the vegetables and fragrant.
Add 5 cups of the broth, lentils, tomato sauce and the bay leaf. Raise the heat to high and bring to a boil. Once boiling, turn the heat down to medium low and simmer for 30-40 minutes, until the lentils are tender.
Add the remaining broth, black beans, roasted red peppers, corn and maple syrup and continue to cook on low for 30 minutes more. remove the bay leaf before serving.