Tamale Week Day 4: Spicy Vegan Red Chili
ingredient
Spicy Red Chili Equipment Required large pot Ingredients · 2 tablespoons olive oil · 1 onion, peeled and chopped · 2 carrots, grated · 2 cloves garlic, minced · 1⁄4 teaspoon salt · 1⁄2 teaspoon Mrs Dash Table Blend · 1⁄2 teaspoon black pepper, ground · 1⁄4 teaspoon onion powder · 1 teaspoon cilantro, dried · 1⁄2 teaspoon Ancho chili powder (or 2 teaspoons of the sauce from a can of Chipotle Chilies in Adobo Sauce) · 1 tablespoon chili powder · 1 tablespoon cumin · 1 tablespoon Mexican oregano · 1 teaspoon thyme, dried · 1⁄2 teaspoon coriander · 2 cups lentils, cooked, drained (or 1 can) · 2 cups kidney beans, cooked, drained and chopped (or 1 can) · 2 cups tomatoes, cooked, diced (or 1 can) Directions Heat the oil in a lrage frying pan, and add the onions and carrots.
Cooked Lentils
ingredient
Cooked Lentils Equipment Required large pot Ingredients · 1 pound lentils, dried (about 2 cups) · 1⁄4 teaspoon sea salt · 8 cups water Directions Put the water and the salt in the pot and bring it to a boil on the stove. While the water is heating up, wash the lentils. Pick out any stones and dirt. When the water is boiling, add the cleaned lentils to the pot and reduce heat a bit until they are simmering.

"Eat food, not too much, mostly plants." - Michael Pollan