There must be as many recipes for chili as there are cooks. This one has the surprising addition of lentils and the smoky spiciness of chipotles.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
In a soup pot, sauté the onions, garlic, and salt in the oil until soft, 5 to 10 minutes.
Step 2
Add the chipotles and the bell peppers, cover, and cook for 2 minutes. Stir in the beans, lentils, and tomatoes. Cover and simmer on low heat for 5 to 10 minutes or until everything is hot. Stir in the cilantro. Serve topped with sour cream, if you wish.
Ingredient Note
Step 3
In addition to or in place of the chipotles, add 2 teaspoons Chili Powder (page 235).
Serving & menu ideas
Step 4
Serve spooned over Polenta (page 184)or Yellow Rice (page 179), or with cornbread or tortilla chips. Then cool your palate with Mango Coconut Sorbet (page 271).
