Easy Lentil Chili

One evening after work last week, Bruce and I had quite the discussion on how we wanted to eat healthier meals in the New Year. We talked about eating more vegetarian dishes and avoiding white bread, white sugar and most the most damaging thing of all, fast food. Our conversation was not about making any resolutions, it was all about making some positive lifestyle changes. I particularly liked that idea for I don’t believe in resolutions. I know that when I make New Year’s resolutions, you can bet that I will break them within a few short months.

One of the challenges with cooking healthy meals in our home is finding dishes that both Bruce and I will enjoy. For instance, I love ingredients such as kidney beans, green peas, fresh picked asparagus and mushrooms. Bruce on the other hand, will not (knowingly) eat those foods. He considers them taboo. And trust me… He has quite the list of “taboo” ingredients. So, in order to accomplish preparing a meal that I know that Bruce will like, I sometimes have to get really creative and super stealthy. That sometimes means chopping the forbidden ingredients into smaller pieces, not telling Bruce what he is “really” eating unless he asks and putting the focus on creating fabulous flavor profiles that distracts his attention. In other words, out of site, out of mind is the key when preparing a dish for Bruce.

While shopping at Trader Joe’s last week I found a package of precooked lentils in the produce section of the store. Fortunately, after about ten years of marriage, Bruce has finally warmed to the idea of eating lentils. Unlike Bruce, I have always loved lentils and with our busy lives this precooked ingredient was something that I just had to try. I figured that the precooked lentils would be delicious in salads or soups for lunch during the work week. This evening, I opted to put the lentils in a quick chili for dinner. As a result, I am glad that I did. Bruce absolutely loved it! And the cool part about all this was that he did not notice that he just ate a meal that was hearty, and high in fiber and iron. And, as a final double bonus, it was vegetarian and cholesterol free!

My Easy Lentil Chili is super simple to make, incredibly flavorful and tastes great with fresh baked cornbread and a leafy green salad on the side. Garnish my Easy Lentil Chili with some shredded cheddar cheese, a little dollop of light sour cream, a spoonful of salsa and a sprinkling of fresh chopped cilantro. Enjoy! Tessa

Ingredients:

1 – 17 oz. package Trader Joe’s Steamed Lentils (about 2 1/2 cups, cooked)
1 cup onion chopped
2 tsp canola oil
1 – 15 oz can diced tomatoes
2 cups vegetable stock (or more if desired)
1/2 cup brewed coffee
2 Tbs flour (whisked with 1/2 cup stock to make a slurry)
2 Tbs extra dark cocoa powder
1 Tbs dark chili powder
1 Tbs brown sugar (or to taste)
2 tsp garlic paste
1 tsp ground cumin
1 tsp Sriracha sauce (or to taste)
1/4 tsp dried thyme
1 tsp salt or to taste
black pepper to taste
Top with shredded cheddar cheese, salsa, sour cream or fresh cilantro (optional)

In a medium sized pot on medium flame, cook onions in canola oil until onions are translucent. Add 1/2 package of lentils, vegetable stock, coffee, flour slurry, extra dark cocoa powder, dark chili powder, brown sugar, garlic paste, cumin, sriracha, thyme, salt and pepper. Turn down the heat, cook uncovered on low for about 30 – 40 minutes stirring occasionally, taking care not to burn the chili. Add remaining lentils and cook covered for an additional 15 minutes. Taste and correct your seasonings. Ladle into bowls and garnish with cheddar cheese, sour cream, salsa and/or chopped cilantro. Makes about 4 servings.