“The discovery of a new dish does more for human happiness than the discovery of a star.”
I discovered this unbelievably easy chili recipe years ago; it’s been a family favorite ever since. If you haven’t tried lentils in your chili yet, you’re in for a nice surprise.
Ingredients: (Serves 6, or more)
- 6 cups water (I pre-boil mine in my Zojirushi water boiler)
- 1 1/2 cups dried lentils (or 9 oz.)
- 1 cup onion, chopped
- 2 cups frozen corn, thawed under warm water
- 2 cans stewed tomatoes, or petite-dice (approximately 16 oz. each)
- 1 6-oz. can tomato paste
- 1 packet taco seasoning mix (1 1/4 oz.)
- Sugar, 1 teaspoon– or more to cut acidity of tomatoes
- Hot sauce, salt and pepper, to taste (add salt after lentils are cooked)
- Optional: cayenne pepper to taste; start with just a little
Toss everything into a large pot or Dutch oven. Bring chili to boil. Reduce heat to a simmer. Cover, and let cook for one hour–stirring every 15 minutes to prevent burning. (I keep my Polder timer around my neck, set to “beep” every 15 minutes. so I can leave the kitchen and do other things.)
[Click on pictures to enlarge]
I told you this was easy! And it makes a lot. Maybe you’ll have enough to freeze for planned-overs.
The cornbread is a vegan recipe I just tried from, “The Joy Of Vegan Baking” by Colleen Patrick-Goudreau. Tom says it’s his “favorite”. “Exceptionally good cornbread!” he said. I agree. It’s very corn-y, rich-tasting and crunchy (thanks to the main ingredient, polenta). He had his with a touch of Earth Balance non-dairy spread. And I didn’t.