As usual, this was really easy to make, and really good. My only mistake was that I decided to make chili at about 1 p.m., and didn’t realize how long you’re supposed to soak dry beans before cooking (overnight, for most varieties). So, that meant I had to cook the chili a bit longer than expected. Lesson learned; this is also why there are lentils in this recipe, since I did have some quick cooking beans on hand.)
Ingredients (for 4 good sized servings):
1/2 chopped onion
1 chopped shallot
1 tbs olive oil
1 diced celery stalk
1 chopped carrot
1 tsp dry basil
1/2 tsp thyme
1 chopped red pepper
1 28 oz can of organic diced tomatos
2 bay leaves
about a cup of vegetable broth
1 pinch of chili flakes
1 cup cooked beans (kidney beans, usually)
3/4 cup dry mixed beans cooked as directed (this is a great quick cooking mix of lentils, mung and adzuki beans, made by “truroots”)
dry porcini mushrooms
How:
Sautée onions and shallots in a tbs of oil
Add celery and carrot
Add tsp basil and 1/2 tsp thyme and a pinch of chili flakes
Add a splash of vegetable broth and keep cooking until the vegetables are slightly soft.
Meanwhile, soak the porcini mushrooms (or other variety) in vegetable broth until tender.
Add chopped red pepper and 28 oz can of organic diced tomatoes and two bay leaves
Cook on low heat a bit longer, then add all the beans, and about a 1/4 cup of vegetable broth.
Continue cooking on low heat, and add another 1/4 cup of vegetable broth (I added a bit more than usual, because of the aforementioned dry beans debacle).
And soaked porcini mushrooms in broth. Simmer for about 2 hours, covered.
Enjoy (with a wedge of french bread, for example).
vegetarian moviemaker 