Lentil Chili Nachos

This was a really good dinner. I had something like this when I was in DC after graduating from college last year and the chili was way too flavorful and salty, but I loved the idea of a lentil chili nacho. Not only was this delicious, aside from the chips (which aren’t too bad), this was a very healthy, and easy to make meal.

Note: This makes a lot of chili, a lot. After I had filled our plates, I froze a quart, and put the other half quart of chili in the fridge for lunches this week. If you don’t like leftovers, you can always cut the recipe in half. It may also seem like there are a lot of hot peppers in here - this chili is not spicy at all (this was confirmed by Brett who is not a spice freak like me), however, if you are very sensitive or cooking for children, you might want to omit one of the jalapenos and the habanero.















This was Brett's plate topped with guacamole, olives, tomatoes and jalapenos.

This was my plate topped with guacamole, jalapenos, red onions, olives and tomatoes.

Lentil Chili Nachos

Lentil Chili:
2 cups dried green lentils
6-8 cups water

2 cloves garlic, minced
1/2 yellow bell pepper, chopped
2 jalapenos, minced
1 habanero, minced
1/4 red onion, minced
1/2 can diced tomatoes with green chilies
1-2 cans no-salt added tomato sauce (depending on how thick you want your chili)
chili powder
a couple large pinches chipotle chili powder
ground coriander
cumin
Mexican oregano
salt

Toppings (this is what we used - you can top it with whatever you want):
black olives
jalapenos
tomatoes
diced onions
guacamole

blue corn chips

Wash lentils well in a wire mesh strainer. Combine with water in a large pan, bring to a boil, and cook until lentils soft, about 30 minutes.

Meanwhile, chop the rest of the veggies. Heat a few tablespoons of water in a medium pan and cook the peppers, garlic, and onions until soft.

Once lentils are done, drain and rinse them. Transfer them to a large pot. Add the cooked veggies, tomatoes with chilies and tomato sauce. Add seasonings to your liking.

Keep on low heat and simmer for about an hour.

While the chili is simmering, it is the perfect time to get your toppings prepped.

Once chili is done, make a large ring of chips around a plate. In the center, layer the chili, whatever veggies you desire, and guacamole.

Having the ring of tortillas and dip in the center keeps the chips from getting soggy.

'Til next time!