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VEGETARIAN CHILI WITH CORNBREAD TOPPING

I like this chili on its own, paired with sausages if you have carnivores.
Servings 0

Ingredients

  • 2 tablespoons olive oil or spray
  • 2 medium onions finely chopped
  • 2 cloves garlic minced
  • 3 cups red bell peppers about 2 large peppers, finely diced
  • 2 teaspoons hot red pepper flakes
  • 1 teaspoon ground coriander
  • 1 tablespoon ground cumin
  • 1 cardamom pod lightly crushed
  • 1 ½ cups red lentils
  • 3 cups chopped tomatoes peeled if fresh
  • 3 ½ cups cooked kidney beans
  • ¼ cup ketchup homemade, if you can or salsa (make sure there’s no vinegar or sugar if bought)
  • ¼ cup tomato paste
  • 1 tablespoon unsweetened cocoa powder
  • 2 cups kale (optional) chopped

Instructions

  • PREPARATION
  • To prepare chili, heat olive oil over medium-low heat in a deep, wide pan with a lid. Add onions, garlic and bell peppers, and sauté until softened, about 5 minutes. Stir in red pepper flakes, coriander, cumin and cardamom pods. Stir in lentils.
  • Add chopped tomatoes, kidney beans, ketchup, tomato paste, cocoa, kale (optional) and 3 cups water. Stir well. Cover, and simmer, stirring frequently, until mixture is thickened and beans are tender, about 45 minutes (or cook in slow cooker).
  • Chili can be made ahead to this point and topping added later. (In that case, cover, and refrigerate for up to 3 days, bringing to room temperature before proceeding.)