Vegetarian chili: lentils, cooked with chili, cumin, garlic, grated lime rind, paprika, reduced stock, onions. Seriously, you would never know there was no meat or no tomato.. Works well with any lentil. I used green and black. Even a combo works well.
2 tsp cold pressed olive oil or coconut oil
1/2 cup chopped onion
2 garlic cloves, minced
1 Tbsp chili powder
2 Tbsp ground cumin
1 tsp dried oregano leaves
4 cups (or more) stock
1 cup dried brown lentils, rinsed and soaked and dried.
Juice from one lime, with thinly shaved skin ( just two segments grated in…)
Heat oil in a wok over medium heat. Add the onion and saute for 2 minutes. Add the garlic and saute for another 30 seconds. Add chili powder, cumin, oregano leaves, and paprika; stir for 30 seconds. Add the lentils and stir until well coated with spices and spices start to stick and caramelise.
Add 2 cups of stock, and lemon peel. Increase the heat and bring to a boil, skimming off any foam from the surface. Reduce heat to low and simmer until lentils are tender, adding more water by 1/4 cupfuls as needed. Stir in lime juice and season with rock salt or sea salt.
Delicious on riced cauliflower or on a bed of steamed greens. I have also piled it on coin sized pieces of cauliflower and broccolli lightly steamed. (Using them instead of corn chips.)