At the core of this chili are the Northwest’s chickpeas and lentils.
- 1 cup onion, chopped
- 2 large cloves garlic, minced
- 11⁄2 tbsp canola oil
- 1 cup lentils, dried; rinsed
- 1 cup potato, diced
- 1⁄2 cup carrot, shredded
- 1 bell pepper, green; seeded and chopped
- 1 tbsp chili powder, or to taste
- 2 1⁄2 cups water
- 2 tsp beef bouillon cubes, or 2 vegetable bouillon cubes
- 14.5 ounces tomatoes, (1 can)
- 8 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
*Preparation of chickpeas:
- 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.
- 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.
- 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.
- 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.