DAK'S SPICES' I Can't Believe There's No Meat Chili

DAK'S SPICES' I Can't Believe There's No Meat Chili

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DAK'S SPICES' I Can't Believe There's No Meat Chili

Serves 6


1 tablespoon grape seed or coconut oil
1 small red onion, chopped
4 garlic cloves, minced
3 tablespoons DAK's Southwestern Spice Blend
3 tablespoons tomato paste
2 (15 oz.) cans fire-roasted diced tomatoes with garlic
½ cup dried brown lentils
½ cup bulgur wheat, dry
4 cups low sodium chicken broth or vegetable broth
1 cup water
2 (15 oz.) cans red kidney beans, drained and rinsed
1 teaspoon smoked paprika
Juice of 1 freshly squeezed lemon juice
Freshly ground black pepper, to taste

Heat the oil in a large pot over medium heat and then add the onion. Cook for about 5 minutes, stirring occasionally, until the onion softens. Add the garlic, DAK's spice blend and tomato paste cook stirring constantly for about 1 minute. Add the tomatoes and adjust the heat as needed for a low simmer. Cook uncovered for about 5-7 minutes, stirring as necessary, until the mixture thickens slightly.

Increase the heat to medium-high. Stir in the bulgur, lentils, broth, water and bring to a boil, then reduce the heat to medium-low to get back to the low simmer. Cover and cook for 30 minutes, until the soup thickens, with the bulgur retaining a nice texture. Add in kidney beans, smoked paprika, hot sauce and lemon juice.

GDA Cooking - February 24, 2014

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