Lentil Chili with Rice

Serves 4-6

A hearty, spicy chili recipe served over brown rice. When you use the Black Beluga lentils it really looks like a meaty chili.

ingredients

1 tbsp. olive oil
3 shallots, diced
3 to 4 large garlic cloves, minced
1 chipolte chili in adobo sauce, minced
2 tbsp. cumin seeds
1 2-in. cinnamon stick
3/4 c. black beluga lentils
1-28 oz. can crushed tomatoes
2 c. vegetable stock
1 red pepper, chopped
1 green pepper, chopped
2 c. brown rice
4 c. water
1/4 c. fresh cilantro, chopped, divided
salt and pepper to taste
creme fraishe and/or jack cheese to garnish (optional)

directions

1
1. Combine rice and water in a large pot, bring to a boil, reduce heat to low and simmer until all the water has been evaporated (about 40 -45 min).
2
2. Meanwhile, in a heavy bottomed pot or dutch oven, heat oil over med. heat. Add shallots, saute for 2 min, then add garlic, chili, cumin and cinnamon, cook for another two min.
3
3. Add the lentils, tomatoes and stock, bring to a boil, then reduce heat to low and add peppers. Simmer for 20 min, or until the lentils are done.
4
4. Uncover chili, cook over med. low until most of the liquid has evaporated. Stir in most of the cilantro, reserving some for garnish.
5
5. Serve chili over rice, garnished with creme fraishe, cheese and cilantro.

notes

Black Beluga lentils are tiny black lentils that hold their shape when cooked. If you can't find them, you can substitute the bigger green lentils, or peppery French lentils.

Source: Elizabeth Allen