Chef Jim Gray says:
I like my chili spicy and this recipe calls for hot Mexican-style chili powder, which also contains cumin and other dried herbs. But because I like flavorful heat, sometimes I’ll even add up to four whole chipotle peppers, lending their smoky taste to my chili (I remove the chipotles before finishing the dish).
Please note, too, that as a devotee of Texas-style chili, I do not use beans. However, since this is truly a vegetarian dish and, shudder, a vegan one, too, you could add any style beans you wanted.
| Rating |
Rate this recipe!
|
| Servings | 4-6Servings |
| Prep Time | 20Minutes |
| Cook Time | 40 Minutes |
Ingredients
- 7 3/4 Cups Vegetable Broth Divide
- 1 Medium Red bell pepper, seeded and chopped
- 1 Medium Yellow onion, diced
- 2 Cloves Garlic, minced
- 4 Tablespoons Mexican Chili powder Spicy or mild
- 16 Ounces Green Lentils
- 1 28-ounce can Diced tomatoes with juice
- 2/3 Cup Fresh cilantro, chopped
Servings: Servings
Units:
|
Ingredients
Servings: Servings
Units:
|
|
Instructions
- In a soup pot or Dutch oven, heat ¾ cup vegetable broth. Add diced red bell pepper, minced garlic and yellow onion and cook over medium heat until the vegetables have softened.
- Add the chili powder, the remainder (7 cups) of vegetable broth and the lentils. Bring the liquid to a boil, then reduce to a simmer and cook, covered, for about 30 minutes or until the lentils have softened.
- Add the chopped tomatoes and juice to the pot and continue cooking for about 10 minutes.
- Stir in chopped cilantro before serving.
