The chili I made for the cook off has lasted a week and by now I would normally be totally over it and ready for something new. I love a good one pot meal, but they can be too much for two people to eat on for too long. But this chili is different. It’s almost gone, but I’ve had it each day with no hard feelings. Most people don’t keep meals for that long, but it’s not bad so I’m sticking to it until I have the last bowl tonight!
When I was scouring the web for some recipes I had a few guidelines I wanted to stick to, vegetarian and try to use lentils, beans, and/or chickpeas. I had these ingredients already and wanted to use them up if possible. I luckily stumbled across an amazing chili that I think you will love.
I didn’t realize it until after I had made it, but it’s vegan too.
When I made it for dinner the other night I took a suggestion on how to jazz it up and *baked an egg in the dish for something new.
Of course, this takes the vegan part out of the equation, but you must try it if you’re bored with regular chili in a bowl.
We served this up with a side of sautéed kale and spinach and half a toasted pita bread to dip into our bowl.
A great winter meal!
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Hearty Winter Chili-adapted from 101cookbooks
2 tablespoons olive oil
1 large yellow onion
2 shallots
4 large garlic cloves,chopped
1 tbsp ginger, peeled and grated
3 tbsp chili powder
1 tsp ground cumin
1 Serrano pepper, seeded and finely chopped
1 chipotle pepper, minced
1 28-ounce can of crushed tomatoes
8 vegetable bullion cubes and 8 cups of water or 8 cups of vegetable broth
1 15oz can chickpeas
2 1/4 cups lentils
2/3 cup pearled barley
2/3 cup bulgur wheat
In a large pot over medium heat add the olive oil, onion, and shallots. When the onions are cooked thoroughly, add the garlic, ginger, chili powder and cumin. Stir everything together making sure the spices coat mixture evenly. Stir in the Serrano pepper and chipotle pepper, tomatoes, and bullion with 8 cups of water. Add the chickpeas, lentils, barley, and bulgur – stir between each addition. Bring to a boil, then reduce heat to low and simmer.
Simmer for about 35- 45 minutes or until the lentils and grains are cooked through. Add more water if needed.
*To bake an egg in the chili, preheat oven to 375°. Hull out a good space in the middle of your chili in an oven safe individual dish. Crack an egg in the middle and bake until desired consistancy of egg. I baked mine for about 15-20 minutes.
The chili I made for the cook off has lasted a week and by now I would normally be totally over it and ready for something new. I love a good one pot meal, but they can be too much for two people to eat on for too long. But this chili is different. It’s almost gone, but I’ve had it each day with no hard feelings. Most people don’t keep meals for that long, but it’s not bad so I’m sticking to it until I have the last bowl tonight!
When I was scouring the web for some recipes I had a few guidelines I wanted to stick to, vegetarian and try to use lentils, beans, and/or chickpeas. I had these ingredients already and wanted to use them up if possible. I luckily stumbled across an amazing chili that I think you will love.
Hearty Winter Chili-adapted from 101cookbooksIn a large pot over medium heat add the olive oil, onion, and shallots. When the onions are cooked thoroughly, add the garlic, ginger, chili powder and cumin. Stir everything together making sure the spices coat mixture evenly. Stir in the Serrano pepper and chipotle pepper, tomatoes, and bullion with 8 cups of water. Add the chickpeas, lentils, barley, and bulgur – stir between each addition. Bring to a boil, then reduce heat to low and simmer.
Simmer for about 35- 45 minutes or until the lentils and grains are cooked through. Add more water if needed.
*To bake an egg in the chili, preheat oven to 375°. Hull out a good space in the middle of your chili in an oven safe individual dish. Crack an egg in the middle and bake until desired consistancy of egg. I baked mine for about 15-20 minutes.