Sunday, October 01, 2017

Lentil Chili

When someone mentions Autumn the first thing that pops in my head is chili.  This one pot, quick and easy chili will hopefully become a staple in your house.  It's great on it's own, paired with some crusty bread or even used as a topping for hot dogs.

  • 540ml canned red kidney beans, drained and rinsed
  • 540ml canned white kidney beans, drained and rinsed
  • 540ml diced tomatoes (I use Alymer's Accents with chili seasoning)
  • 398ml canned baked beans in tomato sauce
  • 540ml canned lentils, drained and rinsed
  • 798ml crushed tomatoes
  • 227g mushrooms, sliced
  • 1 green pepper, diced
  • 1 zucchini, sliced then quartered
  • 1 medium onion, diced
  • 2 cloves garlic,minced
  • 2 tablespoons chili powder
  • 1 tablespoon cumin powder
  • 1/8 teaspoon chili flakes
  • Salt and Pepper to taste
  • Saut√© the onion, mushrooms, pepper, zucchini, and garlic in a splash of water until softened.  Add a pinch of salt and pepper.
  • Pour in all the canned ingredients, and spices.  Stir util combined and then simmer on medium/low for up to 30 minutes make sure to stir occasionally.  The longer the chili simmers the better I think it tastes.
Makes 14 servings, 1 cup per serving

Lentil Veggie Loaf