Lentil Chili II

By ratherbeswimmin' on September 22, 2012

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Ingredients

    1. 2 slices bacon, diced
    2. 2 cups diced onions
    3. 1 green bell pepper, seeded and diced
    4. 1 jalapeno, seeded and minced
    5. 1 tablespoon minced garlic
    6. 1/4 cup tomato paste
    7. 1 tablespoon chili powder
    8. 1 tablespoon ground cumin
    9. 1 tablespoon dried oregano
    10. 1 teaspoon ground coriander
    11. 1 (28 ounce) cans diced tomatoes with juice
    12. 3 cups v- 8 juice or 3 cups tomato juice
    13. 3 cups hot water
    14. 2 cups dried brown lentils, rinsed
    15. 1 tablespoon chopped semisweet chocolate ( or chocolate chips)
    16. 1 lime, juice of
    17. salt
    18. black pepper
    19. sour cream
    20. avocado

Directions

  1. Cook bacon in a large pot over med-high heat until crisp, 8 minutes.
  2. Transfer to a paper-towel lined plate; set aside.
  3. Sweat onion, bell pepper, jalapeno, and garlic in bacon drippings until onion begins to soften, 5 minutes.
  4. Stir in tomato paste, chili powder, cumin, oregano, and coriander; cook until paste begins to darken, about 1 minute, stirring constantly.
  5. Add the tomatoes, V-8, water, and lentils.
  6. Bring mixture to a boil, decrease heat to med-low, and simmer, partially covered, until the lentils are tender, about 45 minutes.
  7. Stir in chocolate until it melts, 2-3 minutes.
  8. Add lime juice and bacon.
  9. Season chili with salt and pepper.
  10. Garnish each serving with sour cream and diced avocado.
 
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