Lentil Kidney Bean Chili. Vegan Glutenfree Recipe

The crazy weather in the Northwest continues. A light jacket day one day with some great sunshine, then a double jacket, cap and umbrella day the other. The thunderstorms, the winds, the darn pollen and pressure changes, congested and inflamed Sinuses. Spring is here! Hubbs has been sneezing, I am congested, and Chewie has been coughing. :)

This bowl of chili helps take some of those sinus issues away. A whole lot of flavor and spice and warm comfort of the lentils and kidney beans. With corn, celery, tomatoes and my own taco spice blend. Make this bowl for sure. Kidney beans work their magic and the Lentils make it hearty and filling enough without being too bean heavy. You know what I mean :)

Most of my thick Indian Dahl stews (there are so many of them!) can be converted to chili bowls. Sprinkle some taco spice on any of them, and serve up with a dollop of sour cream, pickled jalapenos, crackers and chips and the lot. 

Other chili bowls on the blog or Stews that can be made Chili style
Black eyed Pea Pumpkin chard Chili
Kidney Bean Curry
Black Gram and Kidney Bean Soup - Dal makhani
Black eyed Pea Mung Bean Stew

Good Reads today. 
Moby talks about Why he is vegan (27 years and counting) and so so awesome.
Could a test tube Liver mean the end of animal drug testing. 
Top 50 Vegan diet Staples to help you get started on the transition.
Vegan Athlete: Mission Impossible? Of course not. 
15 things surprisingly contain animal products.
Want fun Vegan Shoes, got some.
What's wrong with Horse Racing. 



Lentil Kidney Bean Chili
Allergen Information: free of Dairy, egg, soy, yeast, gluten, grain. can be made corn-free and nut-free

Served 2 to 4
Ingredients:
1/2 cup dry Lentils or 1 cup cooked

1 cup Kidney beans, cooked or canned
2 tsp oil

1/2 red onion, chopped
1 green chili, chopped (Serrano or Bird's eye or Jalapeno, to taste)
2 cloves of garlic chopped

2 medium tomatoes, chopped

1/2 tsp chipotle pepper powder

2 to 3 tsp taco spice blend (recipe below)

1/2 red bell pepper, chopped

1/4 cup chopped celery

2 cups water (less or more to consistency preferred)

3/4 tsp salt or to taste

1/2 cup fresh or frozen corn

Pickled jalapeno, cilantro, lemon juice, sour cream/yogurt, guacamole, tortilla strips for garnish.

Method:
Soak the lentils in hot water for half an hour or overnight. Drain and keep ready.
In a large pan, add oil, and heat on medium. Add the onion and cook until translucent. 5 minutes.
Add in the green chili pepper and garlic and cook for 2 minutes. 
Add the tomatoes, chipotle pepper, taco spice and cook until tomatoes are mushy. 5 minutes. 
Add the bell pepper, celery, mix and cook for a minute. 
Add the drained lentils and kidney beans, salt and water and mix well. Cover and cook for 20 minutes. 
Stir, taste and adjust salt and spice, and water if needed. Reduce heat to low-medium and cover and cook for another 20 minutes or until the lentils and kidney beans are nicely tender. (If you soaked the lentils for more than an hour, they will cook quicker. Cook uncovered to thicken the chili or add water if too thick.).
Mix in the corn and 1/2 tsp lemon juice. Sprinkle a bit more taco spice blend if you like. I did. 
Serve hot, topped with sour cream, cashew cream or yogurt, pickled jalapenos, a bunch of cilantro, non dairy cheddar, salsa, sliced avocado and anything and everything. :)
To make this Indian, add garam masala instead of taco spice. 

Taco Spice:

Mix 1 Tbsp cayenne pepper, 1 tsp garlic granules, 1/2 tsp onion powder, 2 tsp cumin powder, 1 tsp smoked paprika, 1/2 tsp oregano, 1/2 tsp coriander powder, 1/4 tsp black pepper. Mix and Store in an airtight container.