Chili and scalloped potatoes

are two things I can never cook.  You would think I would have given up by now, but no, I keep trying!  The only time the scalloped potatoes worked out was when my mom was over, instructing me step by step.  I’ve tried making it the same way without her, and its just not the same.

But I had red lentils in my pantry and when I googled for a recipe, I got this recipe:

Red Lentil Bean Chili

  • 1 tsp. vegetable oil
  • 5 cloves garlic, minced
  • 1 jalapeno pepper, seeded, stemmed and diced
  • 2 cups dried red lentils
  • 8 ounces ground sirloin
  • 4 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 29 ounce can tomato puree
  • 2 cups water
  • 2 tablespoons balsamic vinegar (I used it, but I can’t really taste it)

Heat vegetable oil in stock pot and add garlic and jalapeno and cook for 1 minute.  Stir in lentils and ground beef and seasonings.  When spices have toasted and released some of their aroma add tomato puree, water and vinegar to stock. 

Now the recipe said to cook and stir undr low heat for 25 minutes, adding water if necessary.  I ended up adding about 2 cups more water and cooking it for 60 minutes, until the beans were no longer crunchy.

The verdict – VERY GOOD.  Probably the best chili I’ve made to date.

244 calories, 3 fat, 32 carbs, 16 fiber (wow!) and 20 protein

Recipe made 6 one cup servings: 244 calories, 3 fat, 32 carbs, 16 fiber (wow!) and 20 protein

Looking forward to sushi tonight!!