May 15, 2024

Whether warming you up on a cool night or filling you up after a long day at work or at play, this deliciously nutritious Northwest Chili recipe will bowl you over with its fresh ingredients, unique richness and irresistible flavor. Join us in celebrating the Northwest one delectable mouthful at a time!

INGREDIENTS

• 1 cup chopped onion
• 2 large cloves minced garlic
• 1.5 tbsp canola oil
• 1 cup rinsed lentils, dried
• 1 cup diced potato
• 1⁄2 cup shredded carrot
• 1 seeded and chopped green bell pepper
• 1 tbsp chili powder, or to taste
• 2 1⁄2 cups water
• 2 beef bouillon cubes, or 2 vegetable bouillon cubes
• 14.5 ounces tomatoes, (1 can)
• 1 8 oz can tomato sauce
• 1 15 oz can chickpeas, (1 can) drained and rinsed, or about 2 cups boiled*
• 1⁄4 tsp red pepper flakes, or to taste
• Salt and pepper, to taste

INSTRUCTIONS

*PREPARATION OF CHICKPEAS

1. In a medium saucepan, combine 1 cup of soaked chickpeas and 2 ½ cups of water. Add more water if you are cooking at high altitude or with hard water. Bring to a boil, cover and simmer until the chickpeas are tender.

CHILI

1. In a large, heavy saucepan, cook onion and garlic in oil for 3 to 4 minutes. Add lentils, and stir to coat them with oil.
2. Add potatoes, carrots, bell pepper, chili powder, water, and bouillon. Bring to a boil. Reduce heat, cover, and simmer about 25 minutes, or until lentils are tender.
3. Add tomatoes, breaking them up as you do, and tomato sauce, chickpeas, and red pepper. Simmer for another 15 minutes. Season to taste with red pepper, salt, and black pepper.

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