Ingredients with Measurements:
- 1 cup dried dolichos beans
- 1 cup dried lentils
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 jalapeno peppers, seeded and minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (28 ounces) diced tomatoes, undrained
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Can opener
Step-by-step instructions:
1. Rinse the dolichos beans and lentils under cold water and soak them overnight in a large bowl of water.
2. Drain the beans and lentils and rinse them again.
3. Heat the olive oil in a large pot or Dutch oven over medium heat.
4. Add the onion and garlic and cook for 3-5 minutes, until the onion is translucent.
5. Add the red and green bell peppers and jalapeno peppers and cook for another 3-5 minutes, until the peppers are slightly softened.
6. Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper and stir to combine.
7. Add the diced tomatoes, vegetable broth, dolichos beans, and lentils and stir to combine.
8. Bring the chili to a boil, then reduce the heat to low and simmer for 1-2 hours, until the beans and lentils are tender.
9. Stir in the chopped cilantro and serve the chili hot with lime wedges on the side.
- Time:
Preparation time: 10 minutes (plus overnight soaking time for the beans and lentils)
- Cooking time: 1-2 hours
5. Temperature:
- Medium heat for sautéing the vegetables, low heat for simmering the chili
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 240
- Fat: 3g
- Carbohydrates: 43g
- Fiber: 16g
- Protein: 15g
Substitutions for ingredients:
- You can use any type of dried beans or lentils in this recipe.
- You can use any type of bell pepper or chili pepper depending on your preference.
- You can use chicken or beef broth instead of vegetable broth.
Variations:
- Add ground beef or turkey for a meatier chili.
- Top the chili with shredded cheese, sour cream, or diced avocado.
- Serve the chili over rice or with cornbread on the side.
Tips and tricks:
- Soak the beans and lentils overnight to reduce cooking time.
- Use a wooden spoon or spatula to stir the chili to prevent the beans and lentils from breaking apart.
- Adjust the amount of chili powder and jalapeno peppers to your desired level of spiciness.
Storage instructions:
- Store the leftover chili in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the chili in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the chili in individual bowls and garnish with fresh cilantro and lime wedges.
Garnishes:
- Fresh cilantro
- Lime wedges
- Shredded cheese
- Sour cream
- Diced avocado
Pairings:
- Cornbread
- Rice
- Tortilla chips
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the chili is too thick, add more vegetable broth or water to thin it out.
- If the chili is too thin, simmer it for a longer period of time to reduce the liquid.
Food safety advice:
- Make sure to soak the beans and lentils overnight to reduce the risk of foodborne illness.
- Store the leftover chili in the refrigerator within 2 hours of cooking.
Food history:
- Chili is a popular dish in the United States, especially in the Southwest region. It is believed to have originated in Texas in the 1800s.
Flavor profiles:
- Spicy, smoky, savory
Serving suggestions:
- Serve the chili with a side of cornbread or over a bed of rice for a complete meal.
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