This vegetarian chili is loaded with vegetables. After chopping my eggplant, I realized that I needed to double the recipe. I doubled all of the ingredients with the exception of using only 1.5 times the diced tomatoes. I have made it with brown lentils in the past, so this time I used red lentils. Red lentils give this dish a different texture because unlike brown or green lentils, they don’t retain their firmness. I would have made this dish even spicier– but then my 8 year old wouldn’t have eaten it! We had corn muffins on the side. This recipe is from Bon Appetit.
- 3 T olive oil
- 2 cups finely chopped carrots
- 2 cups finely chopped zucchini
- 2 cups finely chopped unpeeled eggplant
- 1 1/2 cups chopped onion
- 1 1/2 T chopped, seeded jalapeño chili
- 1 T finely chopped garlic
- 5 tsp dried oregano
- 1 1/2 T ground cumin
- 1/2 tsp cayenne pepper
- 1 bay leaf
- 2 28-ounce cans diced tomatoes in juice
- 2 1/2 cups chicken stock, canned low-salt chicken broth or canned vegetable broth
- 1 1/2 cups red or brown lentils
- Heat oil in heavy large pot over medium heat. Add carrots, zucchini, eggplant, onion, jalapeño, and garlic and sauté until almost tender, about 5 minutes.
- Add oregano, cumin, cayenne pepper and bay leaf and stir until fragrant, about 30 seconds.
- Add tomatoes with juices, stock and lentils; bring to a boil.
- Reduce heat; simmer uncovered until lentils and vegetables are tender, about 40 minutes.
- Season to taste with salt and pepper.
Where’s the beef!?!?!?!
We are healthy eaters over here! You know I will serve you something with bacon next time you come over. 🙂 and LOTS of Japanese salad turnips on the side…..