Lentil Beer Chili: 28 Days of Super Bowl Recipes
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Recipe type: entree
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
 
Lentils and beans make up a spicy beer chili that won't drag you down.
Ingredients
  • 1 generous cup dried lentils, rinsed (I used dried green lentils since I was cooking this for hours in a slow cooker. If making on the stove top, you might want to use the fresh vacuum packed lentils found in the vegetable aisle.)
  • 2 large yellow onions, diced (Should be about a pound and half of onion)
  • 2 green bell peppers, 2 red peppers (In total, you need about 1½ - 2 pounds of your favorite peppers), diced
  • 1 15-16 ounce can of black or pinto beans, rinsed
  • 25-28 ounce can crushed tomatoes
  • ½ cup tomato puree
  • 2-3 cloves garlic, minced
  • 2-3 chipotle peppers in adobe sauce, diced
  • 22-24 ounces of beer, (I use the 22 ounce size of Guinness for a darker, slightly bitter taste.)
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1-2 teaspoons kosher salt (to taste)
  • 1 teaspoon ground pepper
  • Scallions
Instructions
  1. If you're making this in a slow cooker, heat to high and put the onions and bell peppers on the bottom of your Crock Pot since they're going to need more heat to cook, then beans and lentils, spices and minced garlic and chipotle peppers.
  2. Then on top of that, the crushed tomatoes, tomato puree and beer.
  3. Cover and let cook for at least five to six hours. As always, do not lift the lid too often to check on the chili. Removing the lid lets all the heat you've built up in the Crock Pot escape and you're adding valuable cooking time to your chili. After four hours or so, remove the lid and give it a stir, check the lentils for softness, and keep heating until lentils are the texture you prefer (probably another hour or so after four hours.)
  4. Tip: If the beer has reduced too much and left the chili too bitter, add a touch of sugar to balance it out.
  5. If you are making this on the stove top, first soften the onions and bell peppers in a touch of oil in your stock pot, then add everything else save the lentils, let cook for about 30 minutes, add the fresh lentils then heat for at least 15-20 more minutes.
  6. Serve with chopped scallions.
  7. The recipe as posted is vegan, but if you want to add sour cream and cheese (or vegan sour cream and vegan cashew cheese) go for it as this chili is spicy!
Notes
Can be made on stove top in under two hours.
Recipe by sarah sprague at http://sarahsprague.com/2012/02/02/lentil-beer-chili-28-days-of-super-bowl-recipes/