vegetarian chili (grain + gluten-free)

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Have you ever looked at your house and realized it was your home? I’ve spent the better part of my childhood and early adulthood as a nomad, moving from apartment to apartment, and home had become the place where my mail was forwarded. Until this year. Until I walked into another apartment in my building on a cold night in February and felt like I was finally home. My apartment is simple, spacious and although the kitchen is a bit smaller than I’d like, I’ve made some of the best meals in this space. I’ve toasted the success and comforted the pain of some of my closest friends.

On Thanksgiving, everyone prattled off a list of things for which they’re grateful. I felt odd doing this because I express gratitude, quietly, to myself, every day. I’m grateful for having changed perspective when it comes to my body–caring for it like a house I want to maintain instead of burn and ruin. I’m grateful for my health, my life and for the ability to write. And I’m most grateful for the fact that I’ve spent a decade cultivating a small group of close friends whom I consider a family.

One of those lights spent some time in my apartment last night, her visit was a needed respite as I’ve been editing like mad and going a little bonkers in my solitude. I made this chili for her and can I tell you she had three small bowls of it? It’s that good. THAT GOOD. This coming from two proud carnivores.

INGREDIENTS: Recipe from Gwyneth Paltrow’s My Father’s Daughter
2 tbsp olive oil
1/2 large yellow onion, peeled and finely diced
1 large carrot, peeled and cut into 1/4-inch dice
1/2 large red bell pepper, seeds and ribs removed, cut into 1/4-inch dice
2 cloves garlic, peeled and minced
3/4 tsp mild chili powder
1/2 tsp ground cumin
1/4 tsp freshly ground black pepper
1 tsp chipotle in adobo
1 28-ounce can whole peeled tomatoes with their juice
1/2 cup puy (French) lentils, rinsed and drained
1 14-ounce can black beans, rinsed and drained
1 14-ounce can kidney beans, rinsed and drained
Big pinch coarse salt
3 tbsp tomato paste

DIRECTIONS
Heat the olive oil in a medium soup pot over medium heat. Add the onion, carrot, bell pepper, garlic, chili powder, cumin, & black pepper. Cook, stirring, for 15 minutes, or until the vegetables are softened. Add the chipotle & stir to combine.


Turn the heat up to high, add the tomatoes and their juice, crushing them a bit with your wooden spoon, and bring to a boil. Reduce the heat to low & simmer for 40 minutes.


Add the lentils and beans. Fill one 14-ounce can with water (or broth) & add it to the pot, along with the salt. Bring to a boil, lower the heat, & simmer for 40 minutes.


Stir in the tomato paste and cook for 20 more minutes, or until the lentils are soft and the flavors are melded.

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5 thoughts on “vegetarian chili (grain + gluten-free)

  1. Pingback: This Week

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