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.
Amrita Hazra, a researcher who is at UC Berkley launching her own Millet Underground, offers this recipe for an Indian lentil soup. She says,”I make this at least twice a week, because it is so simple!”
A variation on the classic French spread of olives, capers, and garlic that has been lightened up with lentils. Serve with toasted French bread, pita bread, or chips.
Here is a new recipe from my cookbook, Pulse of the Earth: Local Foods/Global Flavors.
Chef Claudia Galofre-Krevat, Claudia’s Mesa