[CH] A Mild Vegetarian Chili
RisaG (radiorlg@yahoo.com)
Fri, 20 May 2011 19:46:35 -0700 (PDT)
For the vegetarians in our group. If you want it spicier, add 1-2 whole chipotle en adobo, if not leave it the way I made it. I used extra chiles at the table (I cut up a few jalapenos and put chunks on top of each bowl). I left the pot mild so Trevor would eat it. We all liked it.
Vegetarian Chili
2 tbsp extra virgin olive oil
1/2 large yellow onion, peeled & finely chopped
1 large carrot, peeled & cut in 1/4” dice
1/2 large red bell pepper, ribbed and cut in 1/4” dice
2 cloves garlic, peeled & minced
3/4 tsp chili powder
1/2 tsp ground cumin
1/4 tsp black pepper
1 tsp chipotle powder
1-28 oz can whole peeled tomatoes
1/2 cup lentils, rinsed and drained
1-14 oz can black beans, rinsed and drained
1-14 oz can kidney beans, rinsed and drained
Pinch coarse salt
3 tbsp tomato paste
Heat olive oil in a medium soup pot over MED-Heat. Add onion, carrot, bell pepper, garlic, chili powder, cumin and black pepper. Cook, stirring, for 15 minutes, or until veggies are soft. Add the chipotle and stir to combine.
Turn the heat to HIGH, add the tomatoes and their juices, crushing them a bit, and bring to a boil. Reduce heat to LOW and simmer for 40 minutes.
Add the lentils and beans. Fill 1-14 oz can with water and add to the pot, along with the salt. Bring to a boil, lower heat, and simmer for another 40 minutes.
Stir in the tomato paste and cook for 20 minutes, or until the lentils are soft and the flavors meld.
Risa’s notes:
Original called for Puy Lentils. I used brown lentils instead. Puy are smaller.
Active prep time: 1/2 hr, Total Prep Time: 2 hours
Yield: 4 servings
Source: Gwyneth Paltrow’s My Father’s Daughter
Posted by RisaG 5/20/11