Taco Chili
  • 4cups cooked lentilssimmer in water on stove 40 minutes or until soft; precooked lentils also available at many stores including Trader Joes or Costco
  • 2cans pinto beanswith liquid
  • 2 cans black beanswith liquid
  • 2cans diced tomatoeswith juice, use fire roasted tomatoes for extra kick
  • 110 oz pkg frozen cornor 4 ears cooked and cut
  • 3tbsp taco seasoningcheck package to make sure you approve of all ingredients or blend your own chili pepper, paprika, garlic powder, onion powder, coriander, cumin, cayenne
  • 1tbsp madras curry powder or regular curry powder
  • 1/4cup white balsamic vinegar
  • saltto taste
  • pepperto taste
  • 1 lime, juiced
  • green onionssliced
  • fresh cilantro
  • Avocadodiced
  1. Combine all ingredients except last four in large pot on stove and heat to boiling. Add water if needed. Stir in lime juice. Top with sliced green onion, cilantro and avocado. The key to making this a quick dish is to use pre-cooked lentils. Lentils are very easy to cook–just rinse and simmer in water (ratio 1 cup lentils to about 2 1/2 or more cups water) about 40 minutes or until soft. Lentils store in the fridge for several days and are great on salads, in soups, wraps, etc.