Google+ Allergy-Free Vintage Cookery: Pomegranate Lentil Chili


Wednesday, August 3, 2011

Pomegranate Lentil Chili

This meatless chili is very different from your typical spicy bean chili.  I adapted this recipe from a great library book called "Fresh from the Vegetarian Slow Cooker", and since I didn't start early enough to let everything sit in my slow cooker for 8 hours, I made this on the stove in just one hour and it came out surprisingly well.  Instead of the usual kidney or pinto beans, this recipe uses lentil beans.  In addition to the normal chili powder and southwestern spices, there is a sweet undercurrent of flavor from molasses, allspice and pomegranate juice, of all things!  I made this one very mild, in hopes of enticing all the boys to eat it, but feel free to add more cayenne to taste.  The original recipe calls for apple juice, but we have three apple allergies, so the pomegranate became an interesting substitute that turns the whole mix a beautiful deep red color.

Pomegranate Lentil Chili

1/4 cup vegetable broth
1 onion, chopped
1 red bell pepper, chopped
2 garlic cloves, chopped
3 Tbsp chili powder, 1 Tbsp cumin, 1 Tbsp oregano, cayenne to taste
1 1/2 cups brown lentils
1 large can (24 oz) or bottle (26 oz) of crushed tomatoes
1/3 cup molasses
1 tsp allspice
1 cup pomegranate juice
2 cups water

Soften the onion, pepper and garlic in the broth for 3 - 5 minutes (or saute in oil, if using).  Mix in the spices, then add the rest of the ingredients.  Boil, then simmer for 1 hour.

If you do choose to use the slow cooker, soften the veggies in a pan on the stove first, then combine all the rest of the ingredients in the slow cooker and cook on low for 8 hours.

Shared with Everyday Sisters Sharing Sunday

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