Recently (as in this past year), I’ve realized some oddities about myself that I’d never before thought about.
- I can’t drink a smoothie without a straw.
- I hate touching bananas. Like, seriously. If I’m slicing them and putting them into bags for the freezer, or just peeling them to make banana bread, I have to wear gloves. I KNOW.
- One of my biggest pet peeves is when other people clear their throat frequently and/or really loudly. It’s literally like nails on a chalkboard. Slkjasldkf.
- I’ve never ordered anything over-the-counter at the deli section of the supermarket (where all the fresh meat/fish/etc is) because I don’t want to talk to people. (#introvertprobs)
- Driving gives me a lot of anxiety because I’m constantly worried that the people around me are stupid and will crash into me or something. (…#trustissues)
WHEW! Glad I got all that off my chest. We’re still friends, right?
Um, anyway. Back to the things that actually matter.
So this weekend I’m sharing two recipes that are intended to be served together. I didn’t want to put them both in the same post because that’s just a lot of information and food being thrown at you all at once, so it’ll be like a part 1, part 2 type of thing. Part 1 (chili) today, part 2 (insanely delicious & fluffy bread) tomorrow! I know, super exciting. Gotta keep you guys on your toes. 😜
I absolutely LOVE chili. And I love it loaded. Cheese, sour cream, avocado, cilantro, tortilla chips, give me all the toppings ALWAYS. This chili is based off of one my dad made several years ago that I still haven’t forgotten about. So dad, this is for you! I love it the best a day after, after the flavors have sat in the fridge together, shaken hands, and gotten on a first-name basis, ya know?
I love the texture that the eggplant and lentils contribute to this chili. And don’t worry about the ancho being too overwhelming because, as we all know by now, I can’t handle spice. I cry and my nose runs and it’s just ONE HOT HECK OF A MESS.
Bonus: it’s vegetarian!
Wait. Except for the beef broth.
Ah well, we tried.
PS Stay tuned for the bread tomorrow because it is OMGSOGOOD.
1/2 medium yellow onion, diced
2 cloves minced garlic
2 T olive oil
1 medium eggplant, peeled & diced
1 1/2 t light brown sugar
2 t ancho chile powder
1/2 t paprika
1/2 t cumin
1/2 t garlic salt
1 t salt
2 cans diced tomatoes
4 c beef stock
1 c lentils, rinsed
toppings you should definitely have at the ready:
Pour the olive oil into a large pot heated to medium high. To the oil, add the onions and garlic and saute until soft and translucent. Then, stir in the eggplant, and saute for 1-2 minutes. Add in the tomatoes, stock, and lentils. Bring to a boil and then add in the brown sugar, chile powder, paprika, cumin, garlic salt, salt, & pepper. Cover the pot with a lid and let simmer on medium heat for about 45 minutes, or until the lentils are soft. Ladle into bowls & eat! This chili makes some great leftovers because the longer it sits, the better it gets.
Aaaand that’s it! Don’t you love recipes like this?