While driving home this afternoon I got a craving for a chili dinner. I am pretty good at cooking, but not too great at cooking chili. I think I tried it only once, and the effort did not inspire a repeat. But today I was inspired, today would be different, and today, if I wanted chili for dinner, it would have to be a vegetarian version for my dinner guest. Instantly the items in my pantry sprang into my mind, and I knew I could do it. I followed my instincts and ended up with a chili that was great tasting, satisfying, and good enough to have a second bowl! I can't offer an exact recipe because I really just winged it, but you can follow the instructions and supplement with your own intuition.
In a large skillet/frying pan Add:
One roughly chopped medium onion
One cup lentils (I used petite french green lentils)
One cup lentils (I used petite french green lentils)
16 oz chopped tomatoes (canned or carton)
3/4 cup shredded carrot
Two small ribs celery in small pieces
One small red bell pepper largely diced
1/2-ish tsp pinches chipotle powder (its spicy!)
1/2-ish tbsp chili powder
Pinch coriander
Pinch oregano
Liberal sprinkling onion powder, black pepper, salt, garlic powder
Add lots of water to fill the pan so that you can boil without overflow.
Boil then simmer until reduced.
Taste.
If the lentils are still too hard, fill with water again and reduce again.
Salt to taste.
Salt to taste.
Enjoy! (I did!)
*Tie Back - I previously wrote a post about how useful a resource the salad bar can be when you need an ingredient and don't want to purchase as large a quantity as the smallest size offered for sale (http://whatiseeanddo.blogspot.com/2013/01/the-salad-bar-wealth-of-money-saving.html). This morning I spied a carrot in my veggie drawer, but when I was asked to stop at the supermarket on my way home, I decided rather than do the prep work and shred that carrot myself, I would take advantage of the shredded carrot available on the salad bar.
