Ingredients with Measurements:
- 1 cup dried lentils
- 1/2 cup pearl barley
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeno pepper, seeded and minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) tomato sauce
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 2 cups vegetable broth
- Optional toppings: shredded cheese, sour cream, chopped green onions
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Rinse the lentils and barley under cold water and drain well.
2. In a large pot or Dutch oven, heat the olive oil over medium heat.
3. Add the onion, garlic, red and green bell peppers, and jalapeno pepper. Cook for 5-7 minutes or until the vegetables are softened.
4. Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir well to combine.
5. Add the diced tomatoes, tomato sauce, kidney beans, black beans, lentils, barley, and vegetable broth. Stir well to combine.
6. Bring the chili to a boil, then reduce the heat to low and simmer for 45-50 minutes or until the lentils and barley are tender.
7. Serve the chili hot with optional toppings, such as shredded cheese, sour cream, and chopped green onions.
- Time:
Preparation time: 15 minutes
- Cooking time: 50 minutes
Temperature:
- Medium heat for sautéing vegetables
- Low heat for simmering chili
Serving size:
- This recipe makes 6 servings.
Nutritional information:
- Calories: 305
- Total fat: 4g
- Saturated fat: 0.5g
- Cholesterol: 0mg
- Sodium: 1082mg
- Total carbohydrates: 55g
- Dietary fiber: 19g
- Sugars: 9g
- Protein: 17g
Substitutions for ingredients:
- You can use any type of beans you like, such as pinto beans or navy beans.
- You can use ground turkey or beef instead of lentils for a meatier chili.
- You can use quinoa instead of barley for a gluten-free option.
Variations:
- Add more vegetables, such as corn, zucchini, or carrots.
- Use different spices, such as chipotle powder or curry powder.
- Add a can of diced green chilies for extra heat.
Tips and tricks:
- To save time, you can use canned lentils instead of dried lentils. Just rinse and drain them before adding to the chili.
- If you like a thicker chili, you can add more barley or reduce the amount of vegetable broth.
- This chili tastes even better the next day, so feel free to make it ahead of time.
Storage instructions:
- Store leftover chili in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat the chili in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the chili in bowls with optional toppings on the side.
Garnishes:
- Shredded cheese, sour cream, chopped green onions, chopped cilantro, diced avocado
Pairings:
- Cornbread, tortilla chips, crusty bread
Suggested side dishes:
- Green salad, roasted vegetables, coleslaw
Troubleshooting advice:
- If the chili is too thick, add more vegetable broth or water.
- If the chili is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to rinse the lentils and barley well before using.
- Store leftover chili in the refrigerator within 2 hours of cooking.
Food history:
- Chili con carne originated in Texas in the 1800s and traditionally includes beef, chili peppers, and spices. This vegetarian version uses lentils and barley for a hearty and healthy twist.
Flavor profiles:
- This chili has a smoky and slightly spicy flavor from the chili powder, cumin, and smoked paprika.
Serving suggestions:
- Serve the chili with a side of cornbread and a green salad for a complete meal.
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