Beans Beans Beans!!! I cannot say enough good things about beans. Lentils, black beans, kidney beans...this chili has it all plus tons of veggies. There is a hidden eggplant in here too although you would never know it. Eggplants are in season and I have them coming out of my ears with our CSA right now.....BUT the eggplant completely breaks down and adds to the meatiness of the chili and I promise you, you can't taste it, see it or feel it (my husband hates eggplant).
The spices are mild but delicious so this is one recipe that my 2 year old looooves as well. like...lick-the-bowl loves!
Recipe:
1-2 T olive oil
1 large eggplant chopped into 1/2 in cubes
1 medium onion chopped
1 large clove garlic minced
1 red pepper chopped
2-3 large carrots chopped
2 celery stalks chopped
1 cup brown or green dry lentils
4 cups water
1 28 oz can diced tomato
1 can kidney beans
1 can black beans
2 cups sweet yellow corn
2 T chili powder
1 T cumin
1 T blackstrap molasses
- Heat oil in large pot over medium heat.
-Add chopped eggplant and cook for about 5 minutes while stirring.
-Add onion, garlic, carrots, celery, red pepper and cook an additional 5 minutes or until onion looks just a bit translucent. (If it starts to stick to the bottom a little, that's ok, it adds to the flavor. But just make sure it's not burning to the bottom. If it starts to burn a little, add a touch of water or a touch of olive oil and stir it up off the bottom.)
-Add the cumin, chili powder and molasses and stir for 1 minute.
-Add the lentils, water and tomato and bring to a boil, then reduce to simmer for 25 min or until lentils are tender. (could take up to 45 minutes... I've actually had them take over 90 min before (and I never bought lentils from that place again!). It all depends on the age of the lentils and how they were stored.)
-When lentils are tender, add the black beans, kidney beans and corn and cook until just heated through.
-Take chili off the heat and let sit for 10-20 min or so...then enjoy! It's SO freaking good!
