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CHILI RECIPE FROM PROTÈINES VERTES

 

Ingredients for 4 servings.:

 

1 small yellow onion, peeled and diced

2 tablespoons olive oil

1 red bell pepper, diced

1 clove garlic, minced

1 tablespoon chipotle chili paste or 1 teaspoon powdered

1 tablespoon ground cumin

2 teaspoons smoked hot Spanish paprika

1 teaspoon ground coriander

1/2 teaspoon ground Cayenne pepper

1 bay leaf

2 1/2 cups canned diced tomatoes

2 1/2 cups cool water

3 ounces brown lentils (dal)

3 ounces orange lentils (dal)

1 14 oz. can kidney bean, drained and rinsed

1 teaspoon honey

Sea salt and black pepper, to taste

fresh cilantro leaves, torn

4 ounces Greek yogurt

1 jalapeno pepper, seeded and finely diced

 

Saute the onion pieces in hot oil in a 4 quart casserole for 2 minutes. Add the pepper and garlic. Stir and cook for 1 minute. Add the seasonings and bay leaf, continuing to stir for another minute. Add the tomatoes and water, and bring to a simmer. Stir in the lentils, kidney beans and honey. Simmer for 30 minutes, or until the lentils are just tender. Add more water, as needed, to maintain the original consistency. Season to taste with salt and pepper.

 

Serve over cornbread with a dollop of yogurt, a few cilantro leaves and scatter on bits of jalapeno.