I can’t believe I haven’t posted this one yet! This chili is super-easy and has become one of our mainstays. You can serve it over rice, but I typically serve it all on its own. As with other potentially spicy dishes, I’ve become accustomed to toning this down on the stovetop and allowing people to heat it up according to personal taste with hot sauce at the table.
The bean/lentil choice often comes down to which one we happen to have in the cupboard at the time, or what the rest of the week features. One other option is to use both and eliminate the ground round – or if you’re doubling the recipe, you can use beans, and lentils, and ground round – yummy protein!
Tonight we enjoyed this with a bottle of Petalos, a nice Spanish red, but it goes well with lots of our favourites – just choose a medium-bodied red.
adapted from Rose Elliot’s Complete Vegetarian