Vegetarian Planet - Tomato and Lentil Chili

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Tomato and Lentil Chili

 

Recipe By :Vegetarian Planet - Didi Emmons

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup butter or canola or corn oil

4 cups chopped onions

6 garlic cloves -- minced

1 tablespoon ground cumin

1/4 cup chili powder

1/2 teaspoon ground cinnamon

1/2 teaspoon chile flakes

1/2 cup unbleached flour

4 1/2 to 5 cups water or stock

2 carrots -- chopped into 1/2-inch cubes

2 green bell peppers or poblano peppers -- seeded and cut

into 1/2-inch squares

3 1/2 cups peeled plum tomatoes (1 28 oz can)

3 medium ripe tomatoes -- chopped

3 cups dried brown or French lentils

1 to 2 dried chipotle peppers (optional) -- soaked in hot water

30 minutes

or

1 to 2 chipotle chiles canned in adobo (optional)

1 cup light-colored beer

1 to 1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1/4 cup chopped cilantro

1/2 cup sour cream (optional)

 

Inspired by 1950's-style beef chili in which the gravy is thickened with flour,

this is one of the few chilis I know that you can start making at six in the

evening to eat at seven. For a real treat, make this chili with the small

jewel-like French lentils (also called lentilles du Puy); they are sold in

specialty food stores and some whole-foods markets.

 

In a large, heavy saucepan, melt the butter or oil over medium heat. Add the

onions, and cook them for 5 minutes. Add the garlic, cumin, chili powder,

cinnamon, and chile flakes. Cook 2 minutes more.

 

Add the flour, and cook the mixture for 5 minutes, stirring frequently. Slowly

whisk in 2 cups of the water or stock. Whisk until you have a smooth, thick

gravy, then add 2 1/2 cups more liquid, and whisk again. Add the carrots and

peppers. Then add the canned tomatoes, squeezing them one by one before

dropping them into the chili, so that they are somewhat crushed. Add the fresh

tomatoes, the lentils, the chipotles (if you're using them), and the beer. Add

the salt and pepper.Turn the heat to high, and when the chili starts to boil,

turn down the heat. Simmer the chili for 40 minutes, stirring occasionally,

until the lentils are tender.

 

Take the pan of chili off the heat. Fish out the chipotle peppers (if you've

used them), chop them, and return them to the pan. Add the cilantro. If the

chili seems too thick, thin it with a little water. Spoon the chili into bowls,

dollop sour cream on top, and serve.

 

 

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Per Serving (excluding unknown items): 91 Calories; 1g Fat (9.9% calories from

fat); 3g Protein; 20g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 319mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0