With Hurricane Irene slamming the Northeast and bringing rain and high winds, it seemed like the perfect time to put up a big pot of chili and wait out the storm. If you'd like, top the chili with some crumbled cheese.
Lentil and Chickpea Chili
Serves 4 to 6
2 tablespoons extra-virgin olive oil
1 large onion, diced
3 carrots, peeled and thinly sliced
1 small green bell pepper, diced
2 small hot green peppers, halved, seeded, and thinly sliced
4 garlic cloves, thinly sliced
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground coriander
1/2 cup brown lentils
1 can (15.5 ounces) plum tomatoes in juice
8 ounces green beans, trimmed and cut into 1-inch lengths
1 3/4 cups cooked chickpeas (or one 15.5 ounce can, drained)
1. In a Dutch oven or heavy saucepan, heat the oil over medium. Add the onions, carrots, bell pepper, hot peppers, and garlic; cook, stirring frequently until the vegetables are tender, about 15 minutes. Add the chili powder and coriander; season with salt and cook 1 minute.
2. Stir in the lentils, tomatoes and their juice, and 1 cup water; bring to a boil. Reduce to a simmer, cover, and cook 15 minutes or until the lentils are crisp-tender. Add the chickpeas and green beans, cover and cook until the lentils and green beans are tender.