Spicy Lentil Chili
An adapted recipe from Sauce, a Milwaukee restaurant via "Gourmet".
Yield: Serves 6
Preparation Instructions:
Cook onion, bell pepper, jalapeno, celery, carrot, garlic, salt and pepper in a 5-6 qt. pot in olive oil, over moderate heat, stirring occasionally, until softened, about 6-8 minutes.
Meanwhile, mix together brown sugar, spices, oregano, thyme and mustard and then add to vegetables and cook, stirring until very fragrant, about 4 minutes. Add lentils, bay leaf and stock and simmer, uncovered, stirring occasionally, until lentils are very soft, about 50-60 minutes. Discard bay leaf before serving.
thespicehouse.com
More About This Recipe
For vegan lentils, use vegetable broth and make sure the brown sugar you're using is vegan. When in doubt, substitute evaporated cane juice.
I changed from lentils to a bean/grain mixture because that is what I had on hand. I cooked with the lid on and increased the cooking time, so that the beans would get done, and I used only six cups of water. Both my husband and I liked the taste very mush and I will make this recipe again.