i know this post is a little late – the super bowl has been over for a few hours now, and i bet a lot of you already ate chili today.
but maybe you didn’t get any chili while watching football, or maybe you’re more like me and you don’t care all that much for football. if either of these are the case, and you’re craving a warm, flavorful dish that’s super quick to pull together, you’re in luck!
we made this last weekend and ate the leftovers throughout the week, sustaining me through two midterms and that mid-quarter exhaustion feeling. but hey, i’m halfway through the school year! and the days are getting a little bit warmer and a little bit longer! so make this chili now, before the cool weather disappears. (and to my friends and family in california, i’m ignoring the fact winter is already over down there!)
one year ago: lemon bars
two years ago: applesauce oatmeal muffins
quick chili
yields 6 servings
adapted from simple suppers
- 2T olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1t salt
- 1T chili powder
- 1 green bell pepper, diced
- 15 oz can red kidney beans, drained and rinsed
- 15oz can diced tomatoes
- 3/4c red lentils, or 15oz can lentils, undrained
- salt and pepper to taste
- cayenne pepper, optional
- fresh cilantro, avocado, grated cheese – optional garnishes
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- if you’re using red lentils, pick through them, rinse them, and boil them for 15 minutes in 1c of water. if you’re using canned lentils, skip this step!
- in a large pot, heat the oil over medium heat and add the onions, garlic, and salt, sauteing for 5-10 minutes until they begin to brown and are translucent
- add the chili powder and bell pepper, cover, and cook for 5 minutes
- stir in the kidney beans, lentils (with the water if you boiled them, or undrained if you are using canned), and tomatoes, cover, and simmer for 10 minutes
- season with salt and pepper and cayenne if desired
- serve garnished with cilantro, avocado, and cheese – or just plain, and enjoy with cornbread!
