A friend of mine recently hosted a large number of her relatives at her place thanks to a death in the family. So to help her out, I sent over some lentil chili. It’s a dish I make fairly often. It’s hearty, healthy (for the most part) and it tastes really good. Plus I often make it vegan for those folks of that persuasion.
Apparently, my friend’s relatives really loved it and she asked me to get the recipe for them. Um. Oops.
That is the downside to not cooking with recipes. Sometimes, folks want to know how you made something and it can be tough explaining it. That’s assuming I remember. The other downside to not cooking with recipes.
Oddly enough, my lentil chili did begin with another recipe, in this case, a copycat recipe for canned chili, such as Dennison’s or Hormel. I’d had a yen for some and when the copycat recipe came pretty durned close, I analyzed it. According to the person who posted that recipe, what made the chile taste the most like the canned stuff was Fritos corn chips. I looked at the ingredients on the corn chip bag and there were only three: corn meal, salt, and safflower oil. So I tried the recipe again, adding corn meal. Not even close. Turns out, it was the salt that made the copycat work. There’s a boatload of salt in Fritos, which makes you wonder just how much there is in canned chili.
So I started wondering how I could make a similar version that would be healthier and come up with the idea of adding mushrooms (for meatiness) and collard greens (for the health benefits) to lentils, which cook quickly and are pretty good protein-wise. I added mostly the same spices and came up with my lentil chili.
It’s a pretty straightforward process. Chop half an onion, then get your collards and mushrooms chopped. Instead of the collards, you can use any leafy green you like (or don’t like – the good thing about this chili is that it hides the nasty flavor of kale).
Add some oil to a saucepan, and get the onions cooking until translucent. About this time, you add the chopped greens and mushrooms. Then you want to add one to two tablespoons of a chili powder you like, about a teaspoon of garlic powder, another half to full tablespoon of ground cumin, plenty of salt, and some pepper.
Get it all stirred up, then add the lentils. I’ll sometimes add a pat of butter or two if it’s only going to be me and the Beloved Spouse eating it. Butter makes it not vegan, so leave it out if you’re feeding any. Give the lentils a good stir, then add a couple cups or so of water to the pot and bring it to a boil. Don’t worry about it not being thick enough at this stage. The lentils will thicken the chili as they cook, which takes about fifteen to twenty minutes at a soft boil. I’m about to add the second part of what makes this taste so good.
Yep. That’s corn meal. Once the lentils are almost cooked, I start sprinkling in corn meal by the handfuls.
You can sort of see it above. The idea is to keep stirring as you do so that the corn meal doesn’t lump up, but thickens the chili up evenly. Not thick enough, stir in more corn meal. Too thick? Add a little bit of water and stir. Give it a taste before you serve it and see if it needs any extra spice or salt. And that’s pretty much it.