Since Fall is here in Kansas, the first recipe I want to share with you is my all time favorite chili. It’s a red lentil white bean chili. The protein comes from both the lentils and the beans. I’ve fed this to friends who have never had a meal without meat in their lives before, and they have loved it!
Make it, treat it just like any chili. I’ve cooked it on the stove and served it immediately, kept it warm in a crockpot for gatherings, cooked it on an open fire in a cast iron pot, and it works everywhere. I personally like it over a baked potato, topped with fresh lime juice and jalapenos. It’s easy, fast, and gives you that nice warm belly you want on a Fall evening. I originally found this on mylifecookbook.com, called Mexican Spice Red Lentils. I make it a bit differently, here is what I do:
1 cup red lentils (uncooked)
3 cups water
1 Tbsp. Olive Oil
1 cup chopped onions
1 can diced tomatoes (14oz size)
1 ½ tsp. cumin
1 Tbsp. each of: chili powder, garlic powder, onion powder
1 tsp. minced garlic
1 can white beans, such as navy beans, drained (or 2 cups homemade beans)
Step 1-Add olive oil and onions to a pot and cook on medium until onions start to brown.
Step 2-Add all of the rest of the ingredients to the pot and stir to combine.
Step 3-Once the mixture is boiling, turn down the heat to a simmer.
Step 4-Cover and simmer 10-15 minutes, stirring occasionally, until lentils are tender.
Step 5-Serve it up with all the yummy things you like with chili.