Monday, August 31, 2015

Superfood Chili

College Football Game Day is coming up (Go GA Bulldawgs) and our house has game-day food on the brain. It is game day food...but with this chili recipe, you'll actually be eating a giant bowl of disease-fighting protein-power goodness...so it's game-day food you can feel GREAT about! Dip chips in it, add some vegan sour cream, fresh cilantro...go crazy! It's SO GOOD!

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!

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