05 September 2012

bean & lentil chili. {grain-free & vegan}

5 September 2012

This lovely vegetarian chili recipe is from Gwyneth Paltrow's book My Father's Daughter. It is dead simple, perfect for a lazy weekend day to allow for some simmering time. As for serving:

“My kids like this chili with rice, and we grown-ups top it off with a tablespoon of creme fraiche (or yogurt), some chopped scallions and cilantro, and a dash of hot sauce.” — Gwyneth Paltrow

This would be perfect for a get-together with vegetarian friends too. You can keep it vegan by eliminating the dairy toppings.

vegetarian chili.
serves 4-6

2 TBL olive oil
1/2 large yellow onion, peeled and finely diced
1 large carrot, peeled and cut into 1/4-inch dice
1/2 large red bell pepper, seeds and ribs removed, cut into 1/4-inch dice
2 cloves garlic, peeled and minced
3/4 tsp chili powder (instead of powder I used 1 fresh chili)
1/2 tsp ground cumin
cracked pepper
1 chipotle in adobo & 1 tsp of the adobo
28 oz can whole peeled tomatoes with their juice
1/2 cup French lentils, rinsed and drained
14oz can black beans, rinsed and drained
14oz can kidney beans, rinsed and drained
sea salt
3 TBL tomato paste
Heat the olive oil in a medium soup pot over medium heat. Add the onion, carrot, bell pepper, garlic, chili powder, cumin, & black pepper. Cook, stirring, for 15 minutes, or until the vegetables are softened. Add the chipotle & stir to combine.
Turn the heat up to high, add the tomatoes and their juice, crushing them a bit with your wooden spoon, and bring to a boil. Reduce the heat to low & simmer for 40 minutes.
Add the lentils and beans. Fill one 14-ounce can with water (or broth) & add it to the pot, along with the salt. Bring to a boil, lower the heat, & simmer for 40 minutes.
Stir in the tomato paste & cook for 20 more minutes, or until the lentils are soft and the flavors are melded.
happy eatings & cheers!

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