Raid the Pantry Chili

Perfect for game day or any day you are looking for an easy, flavorful and healthy dish! This version is plant based using all items from Hortiport, so for those of you who cant imagine chili without meat, simply substitute 1.5 lbs of your favorite ground meat in place of the mushrooms, lentils, and quinoa.

Ingredients:

• 1/3 cup olive oil, divided
• salt to taste
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 carrot, diced
• 1 celery stick, finely chopped
• 3 cups cremini mushrooms, finely diced or chopped in food processor
• 2 tablespoons garam masala
• 1 teaspoon red chile powder
• 1/2 cup split moong dal (yellow split lentils)
• 1/4 cup red quinoa
• 16 oz heirloom tomato salsa
• 8 oz salsa verde
• 4 cups water or broth
• 3 tablespoons smokey mole sauce
• 2 tbsp peanut butter
• 1/4 cup dark chocolate chips
• 4 cans beans, undrained (we used 2 red kidney, 1 black bean, 1 cannellini)
• 1 tsp oregano
• 1 tablespoon smoky hot sauce to taste ( or sub your favorite hot sauce and add smoked paprika)

Directions

• Heat 1/4 cup olive oil in a large pot over medium heat. Add onions, carrots, celery and a dash of salt and sauté. 
• Add a tablespoon more olive oil, mushrooms, garlic, and another dash of salt to the pan. Sauté the mushrooms until all liquid has evaporated. 
• Add a tsp more oil, garam masala, and red chile and sauté until fragrant. If brown bits form on pan deglaze with broth or a little salsa to scrape up that delicious flavor!
• Add lentils and quinoa and stir to coat. Pour in both salsas, smoky mole, and broth or water. Bring to a boil, add peanut butter and chocolate chips, stir, reduce heat to low, cover and simmer for 20 minutes, checking and stirring occasionally so that the bottom does not stick and burn.
• Add beans (undrained), oregano, and smokey hot sauce and simmer 10-15 more minutes, stirring occasionally. Season with salt and pepper to taste.
• Serve with more hot sauce, pumpkin seeds, shredded cheese, sour cream or cashew cream, or whatever you love! ( For cashew cream, puree 1 cup cashews- that have been soaked in boiling water for 10 minutes then drained-, with 1/2 cup water, juice of one lemon, and salt to taste)

As with most chilis and stews, this tastes even better the next day. Add more broth when reheating if it has thickened.