Hot Blond Lentil Chili

“Hot BlondChili,” which I developed and won top prize with at a Super Bowl chili competition in Atlanta years ago is now a popular take-home dish sold from the freezer at our restaurant. (The recipe can be found elsewhere in this blog.) It is also a favorite among several of my grandchildren. But, since it contains meat (usually ground turkey plus bacon), it doesn’t work for several other family members who avoid meat. So here’s a vegetarian version of the dish, to close the gap. 

Lentils, one of my favorite food items, are a wonderful source of protein, dietary fiber, iron, and certain vitamins. They are also quick-cooking, easy to store, and inexpensive. I use them in two forms here, the green-tan whole lentils plus the split, hulled red lentils. They replace the ground meat. The smoky hint from bacon in the meat recipe is replaced by a chipotle chili, which is a smoked, dried jalapeño pepper. Otherwise, the chili is made similarly to the meat version. I usually make it with some real heat from the peppers.

 Most of the ingredients are available at supermarkets and natural food stores. Two items, chipotle peppers and ground annatto (called “achiote molido”), can be found in the dry chili and seasoning section at Mexican grocery stores. Habanero peppers are in some supermarkets, but always in the produce section of Mexican groceries.

The recipe serves six or more. Leftovers keep well and seem to taste even better at a later time. I like to serve chili with rice. Recently I’ve come to appreciate brown rice as an accompaniment.

1 cup regular green-tan lentils

1 cup split red lentils

2 (14-ounce) cans white Great Northern beans

1 medium-large onion

3 tablespoons olive oil

3 cloves garlic

1 whole dry chipotle chili (available at Mexican stores)

1 yellow or orange habanero pepper, or 2 tabasco peppers

1 teaspoon ground cumin

1 teaspoon ground allspice

1 teaspoon oregano

1/2 teaspoon ground black pepper

1/2 teaspoon ground annatto (“achiote molido”), at Mexican store

Water as needed

2 teaspoons salt, plus more to taste

1 cup sour cream

In two bowls, separately rinse then soak the two types of lentils in water several inches above the lentils. Set aside until needed. Open the cans of beans and drain off the liquid, but do not rinse the beans. Set aside until needed.

Finely mince the onion, or chop it finely in a food processor. In a heavy pot, fry onion in the olive oil over medium heat, stirring often, until softened and just beginning to brown. Mince the garlic cloves or put them through a garlic press and stir into the frying onions. Let fry lightly for a minute, Add chipotle, whole, the habanero or tabasco peppers, whole. Add 2 cups water then stir in the dry spices. Bring to a boil.

Drain the whole lentils (but not yet the split red lentils) and add them to the onion mixture. Cook them, covered, over medium heat, stirring frequently and scraping the bottom of the pot, until the lentils are becoming tender, 10-15 minutes. As needed to keep them very moist, add a little water from time to time.

Then drain the split red lentils and add them to the pot, along with enough water to just reach the surface of the lentils. Simmer, covered, stirring frequently and scraping the bottom of the pot, until red lentils turn pale yellow and become tender, 10-15 minutes. Add a little water from time to time as needed to keep the lentils moist.

When lentils are tender, but not disintegrated, add the drained beans and salt. Cook at a light boil, stirring frequently, for two minutes. Stir in the sour cream and simmer two minutes further. Remove from the heat. Taste and add salt if needed.

Serve now, accompanied by rice, or store and reheat for serving later.

 Chicken Shish Kebabs

Skewered kebabs evolved over many centuries from their origins among the nomadic Turkik peoples in Asia Minor. Shish kebabs once were simply chunks of lamb roasted near fire after seasoning and skewering onto a sharpened stick or iron rod or, more romantically, a Turkish warrior’s saber. They grew widely in sophistication and geographic reach.

The recipe serves six, but is easily multiplied for a summer party.

2 pounds boneless, skinless chicken breast

1 medium clove of garlic

2 teaspoons salt

1 teaspoon paprika

1 teaspoon oregano

1/2 teaspoon ground coriander

1/2 teaspoon black pepper

1/2 teaspoon cornstarch

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 (or more) teaspoon cayenne

3 tablespoons olive oil

1 tablespoon lemon juice (bottled is OK)

Skewers, metal or bamboo, flat metal skewers preferred