We were able to spend the Thanksgiving holiday with my husband’s family in North Carolina which was wonderful. Any family time is wonderful! While there, his sister had us over for dinner one night and made a Bean and Lentil Chili that we loved. I got the recipe from her, made a couple of little changes and we had cornbread and chili for dinner this week which was perfect with our freezing temperatures here in Utah.
It took me a little over half hour to make this, and while it cooked (cooks for 30 minutes), I threw together a cornbread recipe and got that cooking at the same time so that everything was ready together :). I will share that cornbread recipe next week so be sure to check back next Wednesday for that.
In the recipe, once I’ve cooked all the diced veggies and the lentils etc, I used my immersion blender to blend up and thicken the chili for about 15 seconds. If you don’t have an immersion blender, you can either just leave it as is, or if you like it thicker like I do, put about half of the chili in your blender (be careful cuz it’s hot!), pulse it a few times and then dump it back in with the rest of your chili. I dice my veggies pretty fine because my kiddos don’t love big chunks of anything.
Serve with toppings of your choice like grated cheese, sour cream (and if you made it too hot for your liking, this will bring down the temp), sliced avocado, tortilla chips, etc.
Bean and Lentil Chili
*serves about 8
3 Tbsp olive oil
1 white or yellow onion
2 stalks celery, diced
2 lg(or I use about 12 baby carrots) carrots, diced
2 tsp minced garlic (4 cloves)
4 Tbsp chili powder
1 Tbsp paprika
1 tsp chipotle chili powder (or less if you like foods ‘mild’)
1 tsp allspice
1/2 tsp cumin
6 c vegetable or chicken broth
2 c lentils, sorted and rinsed (any color)
1 small can tomato sauce
1 can black beans, drained and rinsed
1 can chick peas (garbanzo), drained and rinsed
1 Tbsp honey
optional: oven dried organic roma tomatoes, chopped
optional: 1 tsp tapatio hot sauce (this is if you like your chili with more of a kick; which my hubby and I do. My nose was running b/c of the heat :))
In a large pot, over medium high heat add the olive oil, onion, celery, and carrots. Saute until the onions have softened then add the garlic and cook for one minute. Add the spices and cook another 2 minutes until fragrant.
Add the broth, lentils and tomato sauce and raise the heat to high, bringing the broth to a boil. Once it boils, reduce the heat to medium and simmer for about 30 minutes until lentils are tender. If you have an immersion blender, put it in and blend for about 15-30 seconds, which will thicken the chili. If you don’t have an immersion blender, you can put about 1/2 of the chili into a normal blender, puree, and then dump back into the pot; but be careful, because it’s hot.
Add the beans and honey and optional tomatoes and hot sauce. Serve warm in bowls with toppings of your choice. Some favorites are grated cheese, sour cream, avocado slices, tortilla chips. I also love to have this with a side of cornbread.