Mushroom and Lentil Chili
I think almost everyone has a favorite chili recipe, or can whip up a quick pot of chili when they are in need of a fast meal. When I make chili I always pair it with rice, and almost always make some cornbread to go with it. I love beef chili, but find myself making turkey chili more often than not. When I am looking for a meatless meal, I love this Mushroom and Lentil Chili. I grind the mushroom into a duxelles which combined with the cooked lentils creates an almost ground meat like texture. This recipe is really easy to make, but I do use a lot of finely chopped vegetables which may take some a little time to prepare. The cook time is also important, because you need the lentils to be very tender to the point of disintegrating to create the "almost like meat" texture that makes this chili so good.
- 2 tablespoons olive oil
- 1/2 pound dried lentils, soaked overnight
- 3/4 cups diced carrot
- 3/4 cups diced celery
- 2 cups diced yellow onion
- 2 tablespoons chopped garlic
- 1 whole red bell pepper, diced
- 1 1/2 pound baby bella mushroom, ground
- 28 ounces diced tomato (1 28 0z can)
- 30 ounces kidney beans (2 cans)
- 1 tablespoon chilli powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 2 tablespoons chopped cilantro
- 1 teaspoon salt and pepper (or to taste)
- 2 cups vegetable broth
Heat 6 quart pot on medium heat.
Add olive oil.
Add mirepoix and saute' until the onions are translucent.
Add garlic and red pepper and continue to saute'.
Add ground mushroom and diced tomatoes and bring to simmer on medium heat, covered.
Add soaked lentils and vegetable broth.
Simmer on medium heat, covered, for 30 minutes.
Remove cover and continue to simmer until liquid is reduced and vegetable mixture thickens.
Add dried spices and beans, stir.
Continue to simmer under cover for 30 minutes.
Season with salt and pepper and add cilantro.
Garnish with sour cream and shredded cheese.
Serve with rice.