Here’s a tasty, filling vegetarian chili recipe I adapted by combining two separate chili recipes. One recipe featured lentils; the other bulgur. Since my pantry is overflowing with lentils, I chose to take that route.
|Lentil and Black Bean Chili – Ready to Eat!|
Lentil and Black Bean Chili
|Ingredients for Lentil-Black Bean Chili|
1 cup dry (brown or green) lentils, picked through to remove unwanted particles, and rinsed
1 Tbsp. olive oil
1 cup onions, coarsely chopped
2 cloves garlic, minced
1 to 2 Tbsp. canned Serrano peppers, drained and chopped (NOTE: poblano, cubanelle, or sweet red peppers can be substituted)
1 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. salt, or to taste
28 oz. canned diced tomatoes, undrained
1 cup yellow corn, fresh, frozen or canned (drained)
1- 15 1/2 oz. canned black beans, drained and rinsed
1/2 cup fresh cilantro leaves, chopped, or left whole (optional)
For serving (optional): hot sauce, low-fat plain yogurt, and/or fresh lime wedges
1. Place lentils in a large saucepan. Completely cover lentils with water; bring to a boil, then reduce heat, cover, and simmer lentils until they are al dente, about 10-15 minutes. Drain; set aside.
2. In a non-stick skillet, heat oil over medium heat. Add onion, garlic and peppers; sauté until tender, about 5 minutes. Add the chili powder, cumin, coriander, and salt to skillet and sauté until fragrant, about 1 minute.
3. Using the large saucepan again, add tomatoes with the liquid, partially-cooked lentils, and onion-seasoning mixture. Stir to combine. Bring to a boil over medium-high heat. Cover; reduce heat and simmer 15 to 20 minutes, until lentils are tender and flavors blend. Stir occasionally. If chili gets too thick, stir in a little water to thin it out.
5. Stir in corn and black beans; simmer, covered, over medium heat; cook an additional 5 minutes. Adjust seasonings, if necessary.
4. Remove from heat and stir in cilantro, if using; finish with a squeeze of lime juice.
To serve: Stir in a few drops of hot sauce, a dollop of low-fat plain yogurt and/or a squeeze of fresh lime juice, if desired.
Mother’s Day isn’t an Armenian celebration. It’s one of those American “Hallmark” events – buy…
When TheArmenianKitchen.com began in 2009, one of the earliest posts I wrote was about the…
Sometimes people are lucky enough to be in the right place, at the right time.…
This recipe first appeared on The Armenian Kitchen website in December, 2015. It's been one…
Thanksgiving is decidedly an American holiday highlighted by the Macy’s Thanksgiving Day Parade and football…
Armenian String Cheese Vivian Vezirian-Hovsepian is an amazing cook! Her yalanchi recipe is to-die-for, as…