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

1. 
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.
2. 
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.
3. 
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.
4. 
Stir in the tomato paste & cook for 20 more minutes, or until the lentils are soft and the flavors are melded.

happy eatings & cheers!