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
Ingredients
- For the chili
-
3/4 cup
whole green lentils (sold as moong beans/dal)
-
1/2 cup
dried kidney beans
-
1/3 cup
olive oil
-
2
red onion, diced
-
1 tablespoon
fresh thyme
-
2 teaspoons
fresh oregano
-
1 tablespoon
ground cumin
-
4
pods of garlic, pressed
-
4
green chilies, minced
-
4
tomatoes, diced (can use a small can)
-
6
cups vegetable stock
-
salt to taste
-
2
red bell peppers, diced
-
1
yellow pepper, diced
-
1 cup
frozen organic corn
- To garnish and serve
-
Chopped cilantro
-
Diced Red onions
-
Grated Jack Cheese
-
Sour Cream
-
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.
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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.
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Serve the chilies garnished with cilantro and the remaining garnishes on the side.
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