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Prep Time: 45 Minutes Cook Time: 48 Minutes |
Ready In: 93 Minutes Servings: 10 |
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Cuisine at Home Ingredients:
2 slices bacon, diced |
2 cups diced onions |
1 green bell pepper, seeded and diced |
1 jalapeno, seeded and minced |
1 tablespoon minced garlic |
1/4 cup tomato paste |
1 tablespoon chili powder |
1 tablespoon ground cumin |
1 tablespoon dried oregano |
1 teaspoon ground coriander |
1 (28 ounce) can diced tomatoes with juice |
3 cups v- 8 juice or 3 cups tomato juice |
3 cups hot water |
2 cups dried brown lentils, rinsed |
1 tablespoon chopped semisweet chocolate (or chocolate chips) |
1 lime, juice of |
salt |
black pepper |
sour cream |
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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