Wednesday, September 21, 2011

Lentil Chili with Cumin and Green Onions

For any other Texas folks out there seizing on the slight morning "chill" to delude yourselves with visions of Fall...or if you just don't care what time of year you eat chili, but were unable to find ground turkey at the store (due to creepy salmonella??) for your usual turkey chili, this could be the post for you. If you're similarly addicted to smicey chipotle goodness...bonus! Easy, highly customizable, and ultra toppingable (I'm sure that's a word).

Lentil Chili with Cumin and Green Onions:
(gently amended to feed my chipotle addiction from

2 tsp olive oil
1/2 C chopped onion (I used more like 1 cup)
2 garlic cloves, minced
2T chili powder
1 tsp ground chipotle chili powder (not in original recipe...mmm...smicey)
1T ground cumin
1tsp dried oregano
1/8tsp cayenne pepper (used a little more...must be made more, and MORE smicey!)
4 C water (or more...I used 2 cups of veggie broth plus water for more flayvah)
1 C dried brown lentils, rinsed
1/2 C tomato puree (freeze the rest of the can in ice cube trays, then store in a freezer bag)
1/3C plus 2T chopped green onions
S&P to taste

Heat oil in heavy large saucepan over medium heat. Add onion and saute 2 minutes. Add garlic and saute 30 seconds.
Add chili powder, ground cumin, oregano leaves, and cayenne pepper and chipotle chili powder if using; stir 30 seconds.
Add 4 cups water, lentils, and tomato puree.
Increase heat and bring to boil, skimming off any foam from surface.
Reduce heat to medium and simmer until lentils are tender, adding more water by 1/4 C as needed if dry, about 30 minutes.
Stir in 1/3 C green onions. Season to taste with salt and pepper.

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