Peanut, Lentil & Bean Chili
Hey everyone! I am back with another recipe I shared on my Steemit page a month or so back (here). Even though the weather is warming up around here, I’m still not convinced Spring is really here after all the crazy weather we’ve had! Regardless, chili is always welcome in my kitchen.
This one I decided on a little twist on the traditional ingredients–peanuts! They are technically a legume, so why not mix them in with some lentils and beans? I was really happy with how the texture turned out. They added just a bit of crunch to make for a really dynamic combination. I hope you guys give it a try!
Of course you can always omit the peanuts if you have an allergy or if it seems a little too odd for your tastes. Just add some extra beans or lentils to keep the proportions the same. I’m always a fan of tempeh in chili, as well. 🙂
Peanut, Lentil & Bean Chili
Makes 8 hearty servings
- 1 medium onion, peeled & chopped
- 1 green bell pepper, cored & chopped
- 1 large jalapeno pepper, seeded & minced
- 5 cloves of garlic, minced
- 1 1/2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 1/2 teaspoons chipotle chili powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground black pepper
- 1 1/2 cups cooked chili or other beans of choice or 14-ounce can, rinsed & drained
- 1 cup dried green lentils, soaked overnight & rinsed*
- 1 cup raw peanuts
- 2 1/2-3 cups diced tomatoes, fresh or jarred/canned
- 2 tablespoons tomato paste
- 2 tablespoons tamari, aminos or soy sauce
- 1 cup dry red wine (or sub additional water/broth)
- 2 cups water or vegetable broth
Place your onions, peppers and garlic in a large pot over medium heat. Cook, stirring occasionally, for 8-10 minutes or until the vegetables start to soften. Add in a tablespoon of water as needed to prevent sticking.
Next add in your spices and cook for about 60 seconds, stirring frequently to avoid burning. Combine all of the rest of the ingredients into the pot, stir and bring to a low boil. Reduce heat to low, cover and simmer for 45 minutes to an hour.
Taste and adjust any seasoning to your liking! Gets better each day for leftovers. 😉 (You knew I couldn’t forget a little plug for meal prepping!!)
*If you don’t get a chance to soak your lentils, don’t worry too much. Just add about a cup of extra water and check to see if you need to cook a little bit longer to make sure they are done.
