Red Lentil (plus some other things) Chili

jalapeno corn recipe to come!

In our effort to make different freezer meals for dad, and ones that are healthy to his standard, I ventured out to find a chili recipe that was more vegetarian than ground beef. I found a wonderful recipe (it turned out) for a red lentil-based chili. Since discovering Big Batch Red Lentil Soup (recipe to come), red lentils have held a near and dear corner of my heart. I don't like the army green color of cooked green lentils, but the bright color of red lentils? That's the best! 

Dad and I first had this for lunch, then, we invited Paul and Marla for dinner the next day. I needed to augment the chili offering, so supplemented it with those delectable jalapeno corn muffins (recipe to come). Dad said he had about a pounds worth of ground venison in his freezer and asked why couldn't that be added to the chili...so we did! Ended up being one of the best chili soups we've ever had! 

This recipe was inspired by a vegetarian/vegan webite recipe. It's called Minimalist Baker, and while none of our family is vegetarian/vegan, we do enjoy recipes and meals from that slant. Even before adding the venison, their recipe is one of the very finest chilis I've ever tasted! Go here for the original. 

It's also the first time I've ever used smoked paprika in a recipe. What a GREAT flavor! The depth it adds is just amazing! 

Here you go - amount as you'd like: 

avocado/olive oil for sauteeing

1 medium onion, chopped

3 - 5 mini sweet peppers, chopped

salt and fresh ground pepper to taste

1 - 2 jalapenos, seeds and all, chopped

4 cloves garlic

3+ T. chili powder

2+ T. ground cumin

2 t.+ smoked paprika (important flavor)

2 15 oz. cans diced tomatoes

3 T. tomato paste (I use the one in the tube)

1 3/4 - 2 or so C. water

1 C. dry red lentils, rinsed and drained (if you want, I didn't)

1 15 oz. can dark kidney beans, not drained of all liquid

1 15 oz. can black beans, not drained of all liquid

1 15 oz. can plain corn, drained

Heat a large pot over medium heat. Add oil, onion and peppers. Season with salt and pepper and saute until onions are becoming opaque. 

If you have a mortar & pestle, place the jalapeno and garlic in it and crush into a rough paste, if not, just chop both very finely. Add to the pot. Add 2 T. chili powder, 1 T. cumin, 2 t. smoked paprika. Bring to a low boil. 

Once boiling, add the lentils and then at a very gentle simmer, cook for about 15 minutes or until lentils are getting tender. As it's cooking, add more water if it's looking too dry and thick and the lentils aren't submerged. 

Add the kidney and black beans, more salt and pepper if needed, and remaining chili powder and cumin. 

Bring to a low simmer and add the corn. Cover and low simmer for about 20 - 30 minutes to meld flavors. Do stir every once in a while.

Taste and adjust seasonings - I added more chili powder, cumin and quite a bit more smoked paprika. 

Serve with jalapeno corn bread muffins (recipe here) and sides of:
Fritos corn chips (a must!)

sour cream

sliced scallions/green onions

shredded cheddar cheese

diced avocados

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To do the meat add-in: 

1 lb. ground venison (or beef)

2 T. butter (for venison as it's not fatty)

In a skillet, melt the butter and add the venison. Brown, stirring and breaking apart until the meat is done. Draining any oil, add to the chili pot and simmer for another 20 minutes or so to blend all the flavors. Taste and correct the seasonings. (Once again, I added more chili powder, cumin and smoked paprika.)

dinner with family and friend is ONLY the best!

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Yum!

'till we feast again!

xoabb