Anyone who knows me well has probably had a bowl of my quick chili. My quick chili is a recipe I developed in Utah that utilizes a combination of canned and fresh foods seasoned to remind me of Texas. Tonight, since I haven’t been to the grocery store recently and the bank account would not allow eating out, I had to fix dinner with what we had in the pantry. Chili is always a go to for me because i can have it on the table in half an hour, but since the family is meat free during lent, I had to be creative. The answer? Red Lentil Chili over rice.
Having never cooked lentils, but having tons of them in the pantry, I looked up a how to on the web and promptly did my own thing anyway. I rinsed and cleaned the lentils; covered them with water; brought them to a boil; and then added most of my quick chili “fixins.” After tasting everything and adjusting seasonings I realized that lentils, chili beans and tomatoes, while tasty, don’t have a substantial mouth feel, and needed a boost to be meal worthy. Since I work in a Chinese restaurant, I ran to work and picked up some steamed rice. (It took less time than making it.) The combination worked well, and other than having too much in the bowl, all was well for dinner.
Red Lentil Chili and Rice
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:
Red Lentils (cleaned of debris and rinsed)
2 cans of diced chili tomatoes
2 cans of chili beans
Chili powder
Onion powder
Garlic powder
Salt
Fresh Ground Pepper
Cumin
Nutritional yeast
Rice
Prepare rice according to the directions
In a large pot or deep skillet (I used a 12″ deep skillet from wearever) place the dried lentils and cover with water. Heat on high until boiling then lower to a simmer. Simmer until the lentils are no longer hard, but are not tender. (Just takes a few minutes) Add canned tomatoes and beans and stir until well combined. Taste to determine the seasoning needs and then season to taste using the chili powder, onion, garlic, salt and pepper. Sprinkle on a big pinch of nutritional yeast (it adds an almost meaty flavor) and taste again. when the seasoning is right for your palate, simmer until the lentils are tender, the liquid has reduced, and the chili has thickened. just before serving stir in some cumin (around a tsp or 2) then serve it over the rice.
I know that recipe is vague, but that is how I cook most of the time. I trust my palate. I will suggest that you try to reign in the lentils some because a little went a lot farther than I expected.
Well, good eating.
P.S. If you’re wondering about the title, Real Texas Chili doesn’t have beans and this is nothing but beans and a few tomatoes.
Prelude and Coda 