1 week Ago By Barbara Beach
Sheffield— Here is a recipe for a chili that is just scrumptious. It also quite versatile. The veggies can vary as long as you have around five cups of them.
For example, for this batch, I added carrots and left out the kale. You can also use ground beef instead of sausage, or your favorite canned beans instead of garbanzos. This is one of my favorite dishes, and I hope it becomes one of yours, too.
Red Lentil Chili. Photo by Barbara Beach.Red Lentil Chili2 tablespoons olive oil2 tablespoons butter1 cup chopped onion4 cloves garlic, chopped2 teaspoons salt1 teaspoon pepper1 large zucchini, chopped1 large yellow squash, chopped1 pound sweet Italian sausage, chopped3 tablespoons chili powder1 teaspoon cumin1 teaspoon garlic powder4 cups chicken broth1 15-ounce can garbanzo beans1 cup red lentils1 28 ounce can tomatoes, squished by hand1 bunch kale or baby spinach, choppedHeat oil and butter in a Dutch oven and add onion, garlic, salt, and pepper.
Sauté for about two minutes. Stir in zucchini and squash and sauté for two more minutes.Add the sausage, chili powder, cumin, and garlic powder, and cook until the meat is cooked through.
Stir in the chicken stock, beans, and lentils. Turn heat to high on high, bring to a boil, and then reduce the heat to low, stirring occasionally until the lentils are softened and not sticking to the bottom of the pan (about 25 minutes.)Stir in tomatoes and simmer for an additional 20 minutes.
Stir in kale and simmer for another 20 minutes. Add salt and pepper to taste.Serve with a dollop of sour cream and some nice crusty bread and butter.
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