Lentil Chili

The richness of lentils contribute beautifully to this hearty chili.

Lentil Chili
makes 1 giant pot

1 lb French green lentils, washed
olive oil, as needed
2 onions, diced
2 carrots, minced
3 stalks of celery, minced
6 cloves garlic, sliced
1 green pepper, diced
1 red pepper, diced
4-6 cups chicken stock, as needed
1 small can tomato paste
1 Tablespoon cumin
1 Tablespoon paprika
1 Tablespoon pasilla chili powder
1 teaspoon black pepper, freshly ground
1 Tablespoon cocoa powder
1/2 – 1 teaspoon cayenne or red pepper flakes
1/2 teaspoon Mexican oregano

In a large dutch oven, sauté onions in olive oil.  Allow edges to turn light gold.  Add carrots, peppers, garlic, and celery.  Sauté an additional 2-3 minutes.  Then, add 4 cups chicken stock and all remaining ingredients.  Stir gently to combine and bring to a simmer.  Lower the heat and allow to simmer gently until tender.  (1-2 hours)

Top with a small dollop of sour cream and a sprinkle of chopped cilantro.  Or, serve with a wedge of grilled, buttered bread.