Lentil and Roasted Mushroom Chili
Servings: 8 litres
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Ingredients
- 1/4 cup olive oil
- 5 onions diced
- 3 tbsp minced garlic
- 8 cups mixed mushrooms roasted until soft
- 3 cups sweet potatoes peeled and diced
- 4 cups bell peppers (red, orange or yellow) seeded and diced
- 1/4 cup chili powder
- 3 tbsp smoked paprika
- 3 tbsp cumin
- 2 tbsp garlic powder
- 2 tsp cayenne pepper
- 1 tbsp black pepper
- 2 tbsp chipotle adobo use more or less to taste
- 100 oz canned crushed tomatoes
- 4 litres filtered water
- 3 cups green lentils
- 4 tbsp salt
Instructions
- Preheat the oven to 350. Toss the mushrooms in olive oil to coat, and season with salt. Roast until they are soft, but not dry. Set aside
- In a large pot, heat the olive oil on medium high heat. Add the onion and saute until they begin to turn translucent, about 5 minutes. Add the bell pepper and garlic, and saute an additional 10 minutes
- Add the diced sweet potato and mushrooms. Stir to combine. Add the spices (but not the salt), and stir to coat the vegetables. Cook for approximately 5 minutes, or until the spices are fragrant and toasted
- Add the chipotle adobo and the green lentils. Add the crushed tomato and water. Bring to a simmer on low heat and cook, stirring occasionally, for 15-20 minutes, or until the lentils are just cooked and the sweet potatoes are soft
- Add the salt. Taste and adjust seasoning
- Store in an airtight container up to 1 week, or in the freezer up to 2 months
Lentil and Roasted Mushroom Chili
Servings 8 litres
Ingredients
- 1/4 cup olive oil
- 5 onions diced
- 3 tbsp minced garlic
- 8 cups mixed mushrooms roasted until soft
- 3 cups sweet potatoes peeled and diced
- 4 cups bell peppers (red, orange or yellow) seeded and diced
- 1/4 cup chili powder
- 3 tbsp smoked paprika
- 3 tbsp cumin
- 2 tbsp garlic powder
- 2 tsp cayenne pepper
- 1 tbsp black pepper
- 2 tbsp chipotle adobo use more or less to taste
- 100 oz canned crushed tomatoes
- 4 litres filtered water
- 3 cups green lentils
- 4 tbsp salt
Instructions
- Preheat the oven to 350. Toss the mushrooms in olive oil to coat, and season with salt. Roast until they are soft, but not dry. Set aside
- In a large pot, heat the olive oil on medium high heat. Add the onion and saute until they begin to turn translucent, about 5 minutes. Add the bell pepper and garlic, and saute an additional 10 minutes
- Add the diced sweet potato and mushrooms. Stir to combine. Add the spices (but not the salt), and stir to coat the vegetables. Cook for approximately 5 minutes, or until the spices are fragrant and toasted
- Add the chipotle adobo and the green lentils. Add the crushed tomato and water. Bring to a simmer on low heat and cook, stirring occasionally, for 15-20 minutes, or until the lentils are just cooked and the sweet potatoes are soft
- Add the salt. Taste and adjust seasoning
- Store in an airtight container up to 1 week, or in the freezer up to 2 months
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