The story behind the chili...
I have a sack of organic green lentils from a farm about an hour down the road. I planned to sprout them and add them to my bread, however, they don't sprout very well. Now I have 20 kg of organic green lentils sitting in my cold room.
I am catering a little luncheon and thought I should use some of these lentils. It's winter and chili is warm. Everyone loves biscuits. So that is what brought me to seek out a recipe for lentil chili. My recipe is a combination of many that I read. This recipe is vegetarian and vegan.
This recipe will make enough for 20 servings. It freezes well. If you don't have a crowd to feed just freeze individual servings for quick lunches. Green lentils worked very well. They become tender but not mushy and hold their shape nicely.
This is my entry for a main dish recipe in the Canadian Lentil contest that runs until April 7. Follow them on Facebook by clicking on this link. Don't forget to like me on their Facebook page to help me win. You can also leave a comment here, on my blog.
2 tbsp. sunflower oil
1 large onion, diced
1 jalapeno pepper, finely chopped
Saute until translucent. Then add
3 cloves garlic, minced
2 c. green lentils
1 1/2 tbsp. chili powder
1 tbsp. cumin, ground
1 1/2 tsp. sugar
Stir well. Add
2 c. diced fresh tomatoes
1 - 19 fl. oz. can diced tomatoes
1 - 6 oz. can tomato paste
6 c. water
Simmer until done, about 2 hours. Add more water if necessary. Add salt to taste. When the lentils are tender, add
3 c. cooked black beans
Serve with grated cheddar cheese, sour cream and chopped green onions.
1/2 c. butter, small dice
4 c. flour
1 tbsp. sugar
1 1/2 tbsp. baking powder
1/4 tsp. salt
1 c. buttermilk
Preheat oven to 400F. Line baking sheet with parchment paper.
Add flour, sugar, baking powder and salt to a bowl. Stir to mix. Add butter and cut in until texture of coarse oatmeal. Whisk eggs with buttermilk and add to flour mixture. Lightly mix to incorporate all ingredients. Turn out onto counter top and knead 2 or 3 times. Roll to 1 inch thickness and cut biscuits. Reroll the scraps and cut more biscuits.
Place biscuits on prepared baking sheet. Bake for 8 minutes and rotate pan and bake another 8 - 10 minutes. Serve immediately.