2 cups par-cooked lentils
3 cloves minced garlic
½ of a large onion
½ cup diced bell pepper
½ cup diced red, yellow or orange pepper
½ of a zucchini diced
1 carrot diced 8 oz. package of mushrooms chopped
1 jalapeno diced (omit if you don’t like spicy food)
1 can of diced roasted tomatoes with green chiles
1 jar of diced tomatoes
2 TBS tomato paste
2-3 TBS chili powder
2 TBS brown sugar
1 TBS unsulphured blackstrap molasses
1 TBS cacao
2 tsp onion powder
2 tsp garlic powder
1 tsp cumin
1/2 bottle of dark beer (I prefer Shiner Bock, a good ol’ Texas beer)
Salt and pepper to taste
Pinch of cayenne if you like spicy food
Bring the lentils to a boil and simmer for about 15 minutes. You don’t want them to get too mushy because they will cook more in the chili. Remove from heat, drain and set aside.
Sautee the onions in a bit of wine, water or broth for a couple of minutes. Add more liquid if they begin to stick. Add garlic and stir.
Add the rest of the vegetables and cook until they begin to get tender (maybe five minutes). Continue to add liquid if the veggies are sticking, but you don’t want there to be too much liquid.
Add the canned and jar tomato as well as the tomato paste.
Add the spices, cacao, molasses, and brown sugar and stir well.
Throw in the lentils and beer, stir, and bring to a boil.
Reduce to a simmer and cover. Cook about 35 minutes. Add more seasonings to taste. Top with the usual chili condiments.