Picante Chickpea Lentil Chili

Sometimes, you’ve just got to make chili, but you don’t have any beans, meat, or meat-adjacent foods in the house. So you improvise! My husband is a garbanzo fiend, so I knew he wouldn’t sweat the substitution.

giphy
no, not that chilli!

It’s been bitterly cold in New England for the past few weeks (no lie—we got a storm that was called a “bomb cyclone” in case we weren’t miserable enough), so something hot and spicy was what the doctor ordered.

I whipped this up using ingredients I had on hand, but it turned out so delicious, I wanted to record the recipe for posterity! Enjoy!

P.S. I highly recommend using all organic ingredients, if possible, because of course I do.

Picante Chickpea & Lentil Chili

  • 2 cans garbanzo beans*
  • 1 c. green lentils
  • 6 c. vegetable broth
  • 1 red onion, diced
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 2 potatoes, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 chipotles in Adobo sauce, diced**
  • juice of 1 lime
  • 2 tbsp. tomato paste
  • 2 c. premade salsa (or diced tomatoes)
  • 1 oz. bourbon (or 2 oz. beer), optional
  • 1 tbsp. coconut oil
  • 1 tsp. cocoa powder
  • 1 tbsp. Adobo seasoning***
  • 1 tbsp. cumin
  • 1 tbsp. chili powder
  • salt to taste

*You’re probably a better person than me and make your own chickpeas from dried. In that case, 2-3 cups should suffice.

**Add as much chipotle as you want—just be warned that going heavy on the peppers will make this very, very spicy.

***If you don’t have Adobo seasoning, get some  sub garlic & onion powder, tumeric, paprika, black pepper, and oregano.

Instructions:

Over medium heat, melt the coconut oil in the bottom of a large saucepan or dutch oven. Add the red onion and celery, lightly salt. Saute until soft. Add the red pepper, potatoes, and zucchini and saute until soft. Add minced garlic and stir until fragrant, 30 sec-1 min. Turn up the heat and deglaze the pan with bourbon, if using. Return to medium heat and add garbanzos, lentils, tomato paste, salsa, chipotles, and spices. Stir until fragrant, 1 min. Add vegetable broth and bring to a boil. Once it reaches a boil, reduce heat and simmer, uncovered, for 30 mins. At the 30 min mark, check the lentils and potatoes for doneness (I know this is a meat term, but I’m appropriating it!). If soft, turn off heat and add lime juice. Salt/spice to taste.

Serve with brown rice and top with avocado, cilantro, sour cream, or shredded cheese!

 

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Eggy Brekkie Tacos

If you’re anything like me, you often find yourself wondering, “How can I incorporate more tacos into my every day life?” Soft or hard, veggie or bean, I love all tacos indiscriminately (get your mind out of the gutter).

Breakfast tacos aren’t exactly a stunning innovation. The breakfast burrito is a restaurant menu staple for good reason—Tex-Mex and breakfast foods are a beautiful marriage of flavors. But it is my life’s mission to eat (specifically cruciferous) vegetables at every meal, and damn it, I will accomplish it!

These tacos are endlessly customizable, and a great way to pack some serious nutrition into your morning. Plus, everything tastes better in a taco shell. It’s literally science.

Cauliflower is my favorite here, but other veggie options include broccoli, sweet potato, Brussels sprouts, or zucchini!

Eggy Brekkie Tacos

  • soft corn tortillas, taco size
  • 1-2 eggs (per person), scrambled
  • leftover roasted veggies (I recommend cauliflower)
  • salsa

Optional toppings might include: shredded cheese, sour cream, avocado, bean dip, hot sauce, sauerkraut—if you can dream it, you can do it!

If you don’t have any leftover veggies (I seem to always have something in my fridge), toss your chopped veggie of choice in olive oil, salt, and black pepper, and roast until soft and slightly browned.

Scrambled your eggs and heat up as many tortillas as you plan to eat. I like to heat my tortillas over the open flame on the stove, but the microwave or the oven on a very low setting will work just as well. As soon as everything is piping hot, assemble your tacos by dividing the scrambled eggs and vegetables amongst the tortillas. For the less adventurous (read: messy) eaters among us, combine all desired ingredients into a bowl and top with the corn tortillas, chopped. Dig in!

There you have it: every food group before 10 am. Brb—gonna go whip up some more breakfast tacos!

 

This morning’s variation: spinach, black bean dip, salsa, scrambled eggs, beet & red cabbage sauerkraut, hot sauce