Ingredients:
1 cup dried beans
1/3 cup dried lentils
2 carrots, chopped
1 bell pepper, chopped
1/2 of an onion, chopped
1 cup corn, fresh or frozen
3 med tomatoes, diced
2 1/2 cup veggie stock
1/2 cup beer
2 1/2 tsp homemade taco seasoning mix (click here for the recipe)
1/2 tsp chili powder
1/2 tsp cumin
salt to taste
Soak beans overnight in plenty of water. Place rinsed beans, lentils, chopped carrots, veggie stock, and beer into a large pot. Bring up to bubble and then reduce to simmer until beans are cooked and carrots are tender, usually takes about 25-40 minutes. Then throw in the bell pepper, onion, corn, and tomatoes, these only take a few minutes to really cook. At this point add your spices, I usually add the the chili powder, and cumin and then 1 tsp of the taco seasoning. Then taste and add 1/2 tsp by 1/2 tsp until the flavor it just right. If it seems soupy or still has to much liquid, reduce until desired. Then take a taste and see if it needs more salt or flavor. Serve over rice with some cheese, sour cream or guacamole. Serves 4.
Today we are linking up with The Gardener of Eden for Thursday's Kitchen Cupboard, so go check out others wonderful recipes.
3 comments:
I just love lentils and bean recipes. I still have some dry beans from last year in the cupboard and also some lentils. "The Italian" is going to love this recipe...me too!
Thanks for sharing and joining in!
Looks fantastic. We love chili but it seems like we only get to make it once or twice a year. But when we do it is a big batch and we eat chili for days afterwards!! :)
Looks yummy and healthy. Beer in chili, don't think I have seen that before, like the idea.
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