BABY RED LENTIL & KALE CHILI

BABY RED LENTIL & KALE CHILI

(A Healthy Yet Quick Weeknight Meal *)

 

2                           Large Onions – roughly diced (Spanish or yellow)

Optionally          1 Hot Pepper – finely diced (Favorite Variety)

Swirl                    of Olive Oil

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~10 oz.               Baby Red Lentils; a bit over ½ Bag – well rinsed

1 ½ cups             Dark Red Kidney Beans – soaked/sprouted

OR about 1 small can – well rinsed

1 ½ cups             Roman Beans; – soaked/sprouted

OR about 1 small can – well rinsed

(or sub. Pink Beans)

~30 oz.               Crushed Tomatoes; about 1 Large Can

~6 cups              Water (more as necessary)

~1 Head             Kale — chopped

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To Taste              Chili Powder; a generous sprinkler

(Chipotle or Any Favorite)

To Taste              Oregano; a generous sprinkle

To Taste              Turmeric; a medium sprinkle

To Taste              Cumin; a light sprinkle

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3                          Bell Peppers–chopped 2 Green & 1 Yellow or Orange

To Taste              Salt & Black Pepper; a light sprinkle

 

 

 

  1. Sauté the diced onion (with or without the hot pepper) in the olive oil over medium-high heat until opalescent.

 

  1. Add the lentils, both beans, tomatoes, water &, soon after, the kale**. Stir well.  Bring to a low boil; then turn down to a simmer.

 

  1. Add the chili powder, oregano, turmeric & cumin. Stir well.  Simmer for 15-20 minutes.

 

  1. Stir in the bell peppers. Taste.  Add salt, pepper & more spices as needed.  Serve after 5 minutes, before 5 days.

 

 

NOTES: >If a sweet chili is preferred add several sweet potatoes or ½ of a winter squash (medium dice) early in the recipe.  Increase cooking time slightly.  >For an even healthier chili, instead of canned beans, use dry beans that have been soaked until they’ve sprouted.  >Turmeric is one of the most potent dietary antioxidants at normal serving size levels.

 

* This recipe can easily be made in under half an hour.  Dice the onion first; while it sautés, rinse the legumes, while waiting for a boil, chop the kale – ** add it as soon as it’s ready.  On really busy evenings (with committee meetings, music, sports, carpools) use frozen kale and/or peppers and just chop the onions.