Author Notes: I tried this chili last year, when we had an abundance of bell peppers in our garden. I was pleasantly surprised at how flavorful this chili turned out to be. This is essentially a vegan chili and you can decide how far you want to stray from its roots in terms of toppings. I keep sour cream, grated cheese, chopped onions and even diced chicken in supply, since this recipe is for a crowd it offers options for everyone. —Rinku Bhattacharya /Spice Chronicles
Serves: 8
Ingredients
For the chili
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3/4
cup whole green lentils (sold as moong beans/dal)
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1/2
cup dried kidney beans
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1/3
cup olive oil
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2
red onion, diced
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1
tablespoon fresh thyme
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2
teaspoons fresh oregano
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1
tablespoon ground cumin
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4
pods of garlic, pressed
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4
green chilies, minced
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4
tomatoes, diced (can use a small can)
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6
cups vegetable stock
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salt to taste
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2
red bell peppers, diced
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1
yellow pepper, diced
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1
cup frozen organic corn
To garnish and serve
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Chopped cilantro
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Diced Red onions
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Grated Jack Cheese
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Sour Cream
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Lime Wedges
Directions
- Soak the green lentils and the red kidney beans overnight in separate containers.
- Heat 1/4 cup of oil on medium heat and saute the onions for 5 to 7 minutes, until the onions turn soft and begin to turn pale golden at the edges.
- Add in the thyme, oregano, cumin and the garlic and saute lightly for another 2 to 3 minutes.
- Add in the green chilies and the tomatoes and cook until the tomatoes soften and turn pulpy, if you are using a can of tomatoes, cook until the tomatoes begin to simmer.
- Add in the lentils and the kidney beans and the stock and bring the mixture to a simmer.
- Stir in the salt and cover and cook the mixture on low heat for about 1 and 1/2 hours, it should be cooked until the beans and the lentils are soft but not mushy or the chili will not look attractive.
- While this is cooking heat the remaining oil and saute the chopped bell peppers for 5 minutes.
- Add the bell peppers and the frozen corn into the lentil pot and simmer for 10 minutes.
- Serve the chilies garnished with cilantro and the remaining garnishes on the side.