Mushroom, legume, yum
Chili and wine come get some
Tasty stew, thank you
Meatless chili brings out my seldom used haiku side. The gene pool is a vicious place to swim, especially with the “poet” allele lurking in the deeper waters.
Lentil chili has an Achilles Heel- that being the fact that it contains lentils. While I cannot omit the lentils, I can hide them in the same manner in which the authorities are hiding Jimmy Hoffa’s body- in a sea of wine and portabella mushrooms.
½ C dry red lentils
2 C water
1 T chili powder
½ t coriander
½ t paprika
½ C tomato sauce
2 green onions, diced
¼ C white wine (I used moscato)
8 oz portabella mushrooms, sliced
For the side:
1) Add all chili ingredients (except mushrooms) to a pot and mix.
2) Allow pot to reach a boil then turn heat down and simmer 20 minutes.
3) Add mushrooms and simmer an additional 10 minutes.
4) Serve in a bowl along with the side ingredients.
Two firsts today. 1) We prepared a chili recipe that did not result in 50 gallons of leftover watery lentil disappointment. This may be my prejudice, but I feel that those who engage in the black art of frequently cooking with lentils have NO SENSE of scale or proportion. 2) I ate a lentil dish that I enjoyed. Ok, enjoyed doesn’t properly convey the emotion. This was a full-out legume love fest. The seasoning was spot on, the wine was just right, and the mushrooms took the lead. The lentils did well to provide structure but didn’t over-step respectable legume boundaries. I liked this chili so much that I considered fighting The Pirate for her portion. Commonsense took hold and I backed off. The best way to save face is by preemptive intervention.
Mrs. Chili365 and Chili Jr shared my deep affection for the mushroom, wine, and lentil chili. Pre (displaying his trademark obstinacy) disliked it. The Pirate was supportive and did her best to enjoy this chili, but my guess is that she really wanted a quesadilla.