Everything But the Kitchen Sink Chili
21 ingredients? It's a record!
serves 4 people
onion, diced
3 chipotle (jalapeno) peppers, each 3 inch long, diced
3 tablesepoons adobo sauce from chipotle can
chili powder
cumin
unsweetened cocoa powder
oregano
salt
1 clove garlic
All the above gets sauteed in olive oil til it's heinously dark red/brown. Now add
1/3 cup green lentils (dry & nuked in small bowl of water on high for 10 minutes, change water, repeat until lentils are splitting)
1 can of tomato flesh with basil
Taste and adjust seasonings. Simmer 7 minutes. Now add 1 cup of leftover roasted veg from the previous night.
roasted potatoes (diced, lightly coated in olive oil, sea salt, fresh thyme and rosemary, roasted on 150 C for an hour),
roasted fennel (sliced thin, lightly coated in olive oil, sea salt, fresh thyme, and rosemary, " ")
roasted green beans (just lightly coated in olive oil, sea salt, fresh thyme and rosemary, " ")
chipolata, about 9 inches long, sliced thin (wait! that's not a veg! Hey, it was in the leftover container. Yes it wrecked the veggie aspect of the chili but in a good way)
Taste and adjust seasonings.
2 teaspoons red wine vinegar (brings out the flavors so you can taste something besides the burning of the jalapenos)
Simmer 10 minutes or so.
Serve on brown rice. Toss on some diced fresh onion for firebreathing significant others. Enjoy the burn. Fennel and jalapenos play together surprisingly well.
serves 4 people
onion, diced
3 chipotle (jalapeno) peppers, each 3 inch long, diced
3 tablesepoons adobo sauce from chipotle can
chili powder
cumin
unsweetened cocoa powder
oregano
salt
1 clove garlic
All the above gets sauteed in olive oil til it's heinously dark red/brown. Now add
1/3 cup green lentils (dry & nuked in small bowl of water on high for 10 minutes, change water, repeat until lentils are splitting)
1 can of tomato flesh with basil
Taste and adjust seasonings. Simmer 7 minutes. Now add 1 cup of leftover roasted veg from the previous night.
roasted potatoes (diced, lightly coated in olive oil, sea salt, fresh thyme and rosemary, roasted on 150 C for an hour),
roasted fennel (sliced thin, lightly coated in olive oil, sea salt, fresh thyme, and rosemary, " ")
roasted green beans (just lightly coated in olive oil, sea salt, fresh thyme and rosemary, " ")
chipolata, about 9 inches long, sliced thin (wait! that's not a veg! Hey, it was in the leftover container. Yes it wrecked the veggie aspect of the chili but in a good way)
Taste and adjust seasonings.
2 teaspoons red wine vinegar (brings out the flavors so you can taste something besides the burning of the jalapenos)
Simmer 10 minutes or so.
Serve on brown rice. Toss on some diced fresh onion for firebreathing significant others. Enjoy the burn. Fennel and jalapenos play together surprisingly well.