What I love about this chili is all of the veggies.
You start by cutting up onion, carrot, celery, red pepper, mushrooms, zucchini and yellow squash and let them cook down.
Then you add the rest of the ingredients – a cup of cooked red lentils, tomatoes and beans.
The recipe calls for canned tomatoes, but I got some beautiful dry-farmed Early Girls from the Farmers’ Market. The recipe also calls for just kidney beans, but I use a can each of kidney, pinto and great northern beans.
Then chili powder, cumin, barbeque sauce, maple syrup and salsa. Let it boil, turn down the heat to simmer and in 30 minutes it’s done.
There’s nothing like a bowl of chili for a cold night – there’s a possible Nor’easter brewing back East in Vermont. A pot of this will keep you warm after shoveling snow.
We serve the chili with a cornbread recipe from Dr. McDougall’s site.
1 c cornmeal
1 c whole wheat pastry flour
1 tbsp baking powder
1/2 tsp fine salt
1 cup non-dairy milk (such as fat-free soymilk)
1/4 cup unsweetened applesauce
1/4 cup pure maple syrup
2 tbsp raw sugar (optional)
Preheat oven to 400F. Whisk cornmeal, flour, baking powder and salt together in a large bowl. Add non-dairy milk, applesauce, maple syrup and sugar, if using, on top. Using a spatula, stir until just combined. Pour batter into a nonstick shallow 9″ pie dish, or other oven-safe dish. Bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean.
I’m making this tomorrow night. I’ll post a picture then.
Happy Holidays and Safe Travels.