The
National Lentil Festival (August 20-22, 2010) serves over 200 gallons of this free chili every year. The festival is a free family event held every August in Pullman, Washington.
Ingredients:
- 2 2/3 c Joseph's Grainery Lentils
- 3 qts + 1 c water
- 2/3 c onion, diced
- 1/3 c celery, diced
- 1/3 c carrots, diced
- 1 - 17 oz can tomato puree
- 1 c + 1 Tbls Pace brand salsa
- 2 Tbls mild chili powder
- 1 Tbls cumin
- 1 Tbls granulated garlic
- 2 Tbls granulated sugar
- 1 1/2 Tbls Kosher salt
- 1/2 tsp crushed red chili flakes
- 2/3 c water + 1/4 c cornstarch stirred into a slurry
- 1/2 tsp cinnamon
- 1 Tbls cilantro, chopped
- 2 oz Mexican chocolate
- 1/3 c green bell pepper, diced
- 1/3 c red bell pepper, diced
Directions: Mix all ingredients together (EXCEPT cilantro and cornstarch slurry); bring to a boil, stir and cook (will take a couple of hours) until
lentils are tender. When the lentils are tender and the broth is well-blended, add the cornstarch slurry and continue cooking until the chili consistency is very uniform. Just before serving add the cilantro, stir and serve.
