Lentil Quinoa Chili
An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.
Serves: 8 servings
2 tablespoons extra virgin olive oil
2 large onions, chopped, about 3 cups
4 stalks celery, chopped, about 2½ cups
2 cloves garlic, minced
1 pound French green lentils
½ cup roasted green chiles (recipe below)- substitute 2 3-ounce can chopped green chiles in a pinch
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried basil
2 teaspoons fine sea salt
½ teaspoon ground black pepper
1 28-ounce can diced tomatoes
1 8-ounce can tomato sauce
4 cups vegetable or chicken broth
4 cups water
½ cup uncooked quinoa
extra roasted green chiles
Heat oil in a large pot over medium-high heat. Saute onions, celery, and garlic until vegetables soften and begin to turn golden, about 8 minutes. Add chili powder, cumin, basil, salt, and pepper, and stir for another minute until fragrant.
Add the lentils, chiles, tomatoes, tomato sauce, broth, and water. Bring to a boil. Turn heat to low, cover and simmer for 20 minutes. Add quinoa and simmer for another 10-15 minutes. Serve hot with extra roasted green chiles, cheese, and/or sour cream.
Roasted Green Chiles
10-12 green chile peppers (I used a combination of poblano and anaheim peppers)
Preheat broiler. Lay chile peppers in a single layer on a baking sheet. Place chiles under broiler to char them, about 10-15 minutes total. Flip chills about halfway through the cooking time. Peppers should be blackened. Place chiles in a bowl and cover the bowl with a large plate (or alternatively, place them in a paper bag and fold over to seal). Allow chiles to steam for about 15 minutes, then gently peel off the blackened skins and discard.Slice stems off the chills and discard.
Cut chiles lengthwise and scoop the seeds out with a spoon or knife. Finely dice chiles.