Dunham Cellars Wine Club - October 2012
Dave’s Lentil Chili
David Schroetlin, Tasting Room Employee
1 tablespoon olive oil
1 large onion, chopped
1 red bell pepper, seeded and chopped
1 Anaheim pepper, seeded and chopped
1 green onion, chopped
2 cloves garlic, minced
3 tablespoons chili powder
16 oz bag lentils
28 oz can crushed tomatoes
1 teaspoon allspice
Cayenne pepper to taste
Salt and pepper
5 cups water
1 tablespoon sugar
Heat oil in skillet over medium heat. Add onion, bell pepper, Anaheim pepper and garlic. Cook until lightly browned.
Pour into a slow cooker. Add remaining ingredients. Season with salt, pepper, sugar and cayenne to taste.
Cover and cook on low at least 8 hours.