Friday, December 23, 2011

Lentil Chili

This dish was really tasty. Next time, I'll probably add kidney and mung beans then call it 'three bean chili'. 
1 cup lentils
1 lb of ground beef or turkey
2 celery ribs, diced
½ red bell pepper, diced
1 small onion, diced
2-3 garlic cloves, minced
1 14.5 oz can of diced tomatoes (with jalapenos if you want to add some spice)
1 8 oz can of tomato sauce
1 Tbsp chili powder
½ tsp cumin

In a pot over high heat, add lentils and cover with water - about one inch over lentils. Bring to a boil then turn to low and simmer; cover and cook for about 30 minutes until lentils are tender. Drain any excess water and set aside.

In a sauté pan, brown meat; drain any excess fat. Add veggies and cook together until vegetables are soft. Stir in diced tomatoes, sauce, chili powder, cumin and lentils. Cover and simmer on low for 15-20 minutes.

Serve with a few dashes of hot sauce for an extra kick.

Note: If you don’t have chili powder or cumin, you can add a package of chili mix instead of the individual spices.

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