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
For the chili
whole green lentils (sold as moong beans/dal)
dried kidney beans
red onion, diced
pods of garlic, pressed
green chilies, minced
tomatoes, diced (can use a small can)
cups vegetable stock
salt to taste
red bell peppers, diced
yellow pepper, diced
frozen organic corn
To garnish and serve
Diced Red onions
Grated Jack Cheese
In This Recipe
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.