Lentil Chili (and Cornbread)

Good evening, my loyal readers/followers/viewers!

Tonight, I made some lentil chili.  It is my own recipe, and I will type it out for you now:

1 tbsp EVOO
5 cloves garlic, minced
2 15-oz cans black beans, rinsed
2 tbsp chili powder
1 tbsp cumin powder
1 tsp onion powder
1 1/2 tsp oregano
1 tsp paprika
2 tsp fine sea salt
Freshly ground black pepper
1 15-oz can stewed tomatoes, blended until smooth (or left as is)
1 jalapeno, seeded & de-ribbed
2 chipotle peppers in adobo, minsed (seeds left in the peppers)
1/2 cup red lentils
4 cups water
fresh cilantro
1 1/2 tbsp corn starch
1 1/2 tbsp cool water

In a large pot, heat the EVOO on medium heat.  Add the garlic to the oil and cook for 30 seconds while stirring every 15 seconds.   Add in the beans, chili powder, cumin, onion powder, oregano, paprika, salt and pepper.  Toast the spices for about 3 minutes, stirring occasionally. 

Stir in the stewed tomatoes, jalapeno, chipotle peppers and red lentils.  Pour in the water and stir to mix everything together.  Tear in some fresh cilantro.  Stir again, raise the heat to high, and bring to a boil.  Once it is at a boil, reduce the heat to simmer and cover the pot.  Simmer the chili for about 35-40 minutes, stirring occasionally.

Test the chili at the end of the cooking time to make sure the lentils are cooked and to test for seasonings.  Add in more salt and pepper to taste, if needed.  Whisk the corn starch and water in a small bowl until smooth.  Pour the corn starch in the chili and stir to combine.  Bring the chili back to a slight boil to make the corn starch thicken the chili slightly.  Stir occasionally. 

Tear in some more fresh cilantro and serve in bowls, along with some pieces of Jiffy cornbread!!!


I baked some Jiffy cornbread because it is delicious, and I don't do from scratch baking on the weekdays.  I was very pleased with the chili.  It had some heat, but not too much.  Enjoy!!!