Lentil Chili (serves 6)
MISE en PLACE
1 ½ oz (3 Tbls) Neutral Oil
1 bn Green Onions, Chopped, Whites/Greens
1 oz. (2-3 large cloves) Garlic, minced
1 ea Bell Pepper, Large, medium dice
½ oz (2 Tbls) Chili Powder
6 oz (1 Cup) Brown Lentils
1 qt Stock, Beer, or water
1 cn (15oz) Diced Tomatoes (save liquid aside)
1 cn (15oz) Kidney Beans with juice
½oz (1 ea) Chipotle, minced
⅓oz (2 tsp) Soy Sauce
8 grinds Black Pepper
1 Heaping Tbls Masa
GEAR
Cutting board, knife
6 qt Pot
Silicon Spatual
Measuring Spoons, Cups
Small Bowl
Can Opener
STEPS
1. Brown Onion Whites in hot oil
2. Add Bell Pepper, Garlic, Chili Powder and cook for 1 more minute.
3. Fill pot with stock and lentils, bring to a boil.
4. Turn down to a simmer, cook for 20 minutes.
5. Add in: drained Tomatoes, Beans w/ Juice and Chipotle, Soy Sauce, Black
Pepper, . Simmer 15 more minutes
6. In small bowl, mix Tomato water with Masa (or Corn Starch or Flour etc). Add
into simmering Chili. Simmer 15 minutes, stirring every 5 (make sure to scrape
bottom of pot) .
7. Adjust for Salt and spice. Maybe add more water if too thick. Taste again.
Garnishes
Cheese, Sour Cream, Cilantro, Lime Wedges, Diced Onions, Corn Chips
Options
- Brown 12 oz Meat, chop up and add with Lentils and Stock
- Add ⅔ cup Diced Roasted 505 Hatch Chilis
- Add 2 teaspoons Toasted Cumin Seed with Diced Tomatoes
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