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Black Lentil Chili Recipe:

10 - 12 servings

Ingredients

  • 2 Tablespoons Extra Virgin Olive Oil
  • 1/2 Red or White Onion – diced
  • 3 Cloves Garlic – minced
  • 1/4 Dry Red or a Dry White Wine
  • 1 Jar Strained Tomatoes - I use Bionature this link is for 6
  • 10 - 12 Cups Filtered Water
  • 4 Cups Black Lentils
  • 2 Poblano Peppers - roasted - deseeded - destemmed - diced
  • 1 Anaheim Pepper -roasted - deseeded - destemmed - diced
  • 1 Red Bell Pepper -roasted - deseeded - destemmed - diced
  • 1 Red Orange Pepper -roasted - deseeded - destemmed - diced
  • 1 Red Yellow Pepper -roasted - deseeded - destemmed - diced
  • 2 Tablespoon Ancho Powder you can buy it already in powder form or de-stem and de-seed whole dried peppers and grind them in a coffee grinder until it turns into a powder
  • 2 Tablespoons Paprika Powder
  • 1 Tablespoon Fresh Oregano
  • 2 Teaspoons Garlic Powder
  • 2 Teaspoon Smoked Paprika Powder
  • 1 Teaspoon Cumin
  • 2 Tablespoons Sea Salt or to taste
  • 1 Cup Frozen Corn

Crunchy Veggie Pico de Gallo

  • 1/2 Cup Radishes - diced
  • 1/2 Cup Red Cabbage - minced
  • 1 Orange Bell Pepper - diced
  • 1 Red Bell Pepper - diced
  • 1 Poblano Pepper - roasted - diced
  • 1 Anaheim Pepper - roasted - diced
  • 1 Fresh Corn Cob - cut off cob
  • 1/2 White Onion - diced
  • 1 Cup Cilantro - roughly chopped
  • 1 Clove Garlic - minced
  • 3 Tablespoons Lime Juice
  • 1/2 to 1 Teaspoon Sea Salt - or to taste

Crispy shoestring potatoes

  • 1 Yellow Potato
  • 1 Tablespoon Extra Virgin Olive Oil - plus more for baking sheets
  • Sea Salt - sprinkling

Garnish

  • Shoestring Potatoes
  • Crunchy Veggie Pico de Gallo
  • Optional Garnish

Other garnish options

  • Cheddar Cheese - regular or vegan
  • Sour Cream - regular or vegan
  • Avocado
  • Fresh Cilantro
  • Jalapeño

Instructions

Black Lentil Chili

  1. In a large soup pot or Dutch oven, add the onion and olive oil and sauté on medium-low heat for 5 minutes.
  2. Add the garlic and cook until garlic just starts to brown.
  3. Add wine and cook until reduced and it has a syrupy consistency.
  4. While onions are cooking, grind the ancho peppers to a powder.
  5. When the wine is reduced, add the strained tomatoes and spices, except the salt!
  6. Turn up the heat to medium and cook for about 10 minutes.
  7. Add the water and lentils and bring to a boil then reduce heat to medium again. Cook for 20 to 25 minutes.
  8. Add the spices, roasted peppers, corn and salt.
  9. Let cook on medium low for at least 10 minutes to incorporate the flavors.
  10. You can also puree up to half of the lentils before you add the veggies.

Crunchy Veggie Pico de Gallo

  1. Roast the poblano and anaheim peppers on the stovetop at medium-high heat. A gas stove works the best but it works fine on an electric stove.
  2. Char the peppers on all sides turning with a pair of tongs.
  3. When good and charred, steam them for about 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
  4. Take a paper towel and rub off the char. It’s ok to leave a little of the char.
  5. Slice in half and remove the seeds and stems.
  6. Add the onion, jalapeno, cilantro, garlic, lime juice and salt to a medium sized bowl and mix well.
  7. Next add the radishes, cabbage, and the bell peppers to the bowl.
  8. When the roasted peppers are steamed dice and add then mix everything well.

Crispy shoestring potatoes

  1. Use a julienne peeler or a spiralizer to cut potatoes into strips.
  2. Submerge the potatoes in a bowl of cold water.
  3. Drain potatoes and place on a clean towel. Pat as dry as you can with paper towels.
  4. Toss together potatoes, oil, and salt in a bowl.
  5. Arrange potatoes in a single layer as best you can on a parchment lined baking sheet.
  6. Bake for about, 12 to 18 minutes or until crisp and golden brown. (I turn them in 8 minutes.)
  7. Turn potatoes with a metal spatula a few times and rotate the baking sheets halfway through.
  8. I cut the potatoes so there are four flat sides and depending on the size I might cut the sides to match the width of the peeler.