[on the table] Black Bean + Lentil Chili

We've made this chili 4 times now and we have voted it our favorite family chili!

Full of vegetables and loaded with beans plus one very special ingredient.

Allspice! Also called Jamaica pepper, allspice is the dried aromatic fruit of a tree native to the Greater Antilles, southern Mexico and Central America. The name 'allspice' was coined as early as 1621 by the English, who thought it combined the flavor of cinnamon, nutmeg and cloves.

In chili it really adds something special. We know this because the first time we made it, we were especially fond of it. The second time, it fell a little flat.

 [I don't mind telling you K made it the second time, lol!]

We discussed the recipe and the way he made it and came to the conclusion that he may have left the allspice out, or just used what was left which may not have been enough.

We remembered that initial tasting and decided we'd try it again another time. We did, following the recipe to the letter and it was AMAZING again. Yay! Allspice truly is the key ingredient.

Want me to share the recipe?

Garnished with oyster crackers and shredded cheese, yum!

Okay!

Black Bean + Lentil Chili

Ingredients—
3 Tbsp coconut oil
1 large sweet onion, diced
2 stalks celery, diced
4 large carrots, diced
1 red bell pepper, diced
4 cloves garlic, minced
4 Tbsp chili powder
1 Tbsp smoked paprika
1 tsp allspice
1/2 tsp cumin
1 bay leaf
5 cups vegetable or chicken broth
2 cups lentils, sorted and rinsed
1 15 oz can tomato sauce
1 29 oz can diced tomatoes
2- 15 oz cans black beans, drained and rinsed
salt and pepper to taste

Method—
In a large heavy pot over medium high heat add the coconut oil, then the onion, celery, carrots and red bell pepper. Sauté until the onions have softened, then add the garlic and continue to cook for just one minute. Add the spices next through the bay leaf. Cook for about two more minutes to get them fragrant. Add the broth, lentils, tomato sauce and diced tomatoes and raise the heat to high, bringing the broth to a boil. Once it boils, reduce the heat to medium low and simmer for about 30 minutes to get the lentils tender. Add the black beans and continue to cook for about 20 more minutes. Serve with oyster crackers and shredded cheese.

Note: Don’t skip the allspice, it is the ingredient that makes this chili special!

Will you try it?

ce