Sunday, 1 February 2009

Vegetarian Chilli Recipe

I cooked enough for three people. To make vegetarian lentil chilli the Gaffen way you will need:

-Some onions, red preferably. I used about two.
-One clove of garlic. More if you have it to spare
-Beef/lamb/vegetable stock. I used lamb as it was all I had left over and my housemate isn't a strict vegetarian.
-Puy lentils. Important they are puy, as they have more of a bite and won't turn to mush like the red ones.
-Two cans of chopped tomatoes, mine were donated to me by a house mate.
-A can of kidney beans
-A glass of red wine. Especially important if you're not using meat stock. I used the dregs from last night's drinking, so not very much.
-Tabasco sauce,powdered cayenne chilli pepper, cumin, ketchup, salt and pepper to taste.

First off get some stock on the boil for the lentils and start them on a high simmer to rolling boil. Whilst they're cooking, chop the onions and crush/chop the garlic, the aim is to get the lentils ready whist you're preparing the vegetables.

Drain the lentils into a pan and save the stock for later. Put some olive oil in a thick bottomed pan and fry the onions and garlic in some cayenne chilli, salt, pepper and cumin until they're translucent. Add the puy lentils whilst frying to get even more flavour into them.

Add the tomatoes, wine and kidney beans and put the pan on a high simmer. Add a dash of ketchup. Why tommy k? well it's basically tomato puree, sugar and water - all ingredients of a good tomato sauce! Also add a good few drops of tabasco and probably about half a teaspoon each of your other spices. I like mine spicy so I add more. Reduce the mixture, stirring occasionally until the sauce is thick enough that you can almost see the bottom of the pan when you stir it. Put some rice on the boil too, try and time it to be ready with the chilli.

Serve. Voila - Gaffen's lentil chilli, I hope you enjoy it. It's got Mike Taborda, carnivore extraordinaire's seal of approval so it must be good!

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