Spicy Berbere Lentil Chili

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I’m proud to collaborate with more than 30 Black recipe developers as we celebrate Black History Month 2022. This Virtual Potluck explores Black food through the lens of Afrofuturism. Our collaboration of recipes explores the intersection of the Black diaspora via culture, future, geopolitics, imagination, liberation, culture, and technology.

Cook and share the inspiring recipes by checking out the list of participants below. Follow each participant and continue the discussion with us on social media using the hashtag #BHMVP2022!

Afrofuturism to me represents the familiarity of the past while embracing the future. Shaping and reimagining what Sunday dinner looks like, or cookies and milk for dessert, or in this case, a classic comfort stew. How we embrace creature comforts from our childhood while exploring foods from our ancestral lineage.

Winter in the Washington DC area usually runs from December through early April. I have seen the weather get down into the single digits. When that chill hits the air all I want is comfort food. Comfort food can mean something different to everyone. For me, comfort is anything that leaves me feeling satiated, like cheesy potatoes, savory meaty, and sugary sweets. Hearty dishes like soups and stews are at the top of my list to stay warm during the winter season.

We usually enjoy an extra meaty chili every winter, while we cuddle up with our favorite adult beverage. If there is a Hot Toddy on the menu in winter, it’s a good day. This year we are nixing the meat in favor of incorporating more plant-based ingredients into some of the dishes we keep in rotation. Instead of meats I thought why not beans. Beans can be very filling, nutritious, and taste just as hearty as meat. 

What is Chili?

Chili, sometimes referred to as chili con carne, originates in Mexico and was brought into the United States through Mexico. Chili is a stew of meat, tomatoes, and beans seasoned with chili powder. There is often debate about whether or not chili should include beans. I like a chunky chili so I prefer beans in my chili. Tomatoes are another debated ingredient, with some people opting for tomato sauce in place of stewed or diced tomatoes. 

Why Lentils?

Traditionally when beans are used in a chili they are kidney beans, and in recent years white chili, using white beans, has become a popular alternative to tomato-based chili. When I thought about all of the vegetarian dishes I enjoy many of them are Ethiopian. My favorite Ethiopian dish has to be Gomen, a collard green-based dish made with niter kibbeh, which is an Ethiopian spiced clarified butter infused with herbs and spices. But for my vegetarian chili I knew I wanted to enhance the dish with beans, and lentils are a meaty replacement. Lentils can be a good source of protein and fiber. Inspired by Ethiopian Misir Wot, a spicy red lentil dish, I decided to add a spicy twist to our seasonal chili.

What is Berbere?

In an effort to eat more sustainably, and boost their immune systems, many people are leaning into more plant-based dishes, including my family. To modify my recipe, in addition to the traditional chili powder and kidney beans used in this classic dish, I fold in red lentils and berbere for spice. Berbere is an Ethiopian staple, a spice blend that usually includes chili peppers. The spice can also be a blend of cumin, ginger, paprika, cardamom, and many other spices. Berbere actually means “hot” in Amharic, one of the main languages ​​spoken in Ethiopia.

What is the story?

The berbere spice gives the stew a spicy, rich mouthfeel. In place of the standard toppings, like sour cream and cheese, I sprinkle on spiced groundnuts for crunch and texture.  Groundnuts, I used peanuts, are a staple across many African countries for soups and stews. Over crackers, I choose sweet plantains and savory injera crisps to compliment our bowl of chili.

This recipe will feel like the comforts of tradition while embracing change. As the African Diaspora seeks out alternatives to processed food, more sustainable food options, and connections to their roots, plant-based foods will be one of the main ingredients to act as a link toward building that relationship to the continent. 

The Eat the Culture Black History Month collaboration is an opportunity for Black creatives in the food and beverage space to support each other in our efforts to uplift our culture. Be sure to comment below, pin, and share this recipe with your friends and family. Also don’t forget to take a look at some of my friends’ great recipes below:

Collard Green Hand Pies by A Girl Called Adri

Sweet Potato Wedges with Peanut Dipping Sauce by Big Delicious Life

Sweet Potato Biscuits by Black Girls Who Brunch

Chicken Plantains and Vegetables by Black Peoples Recipes

Bobo de Camarao (Brazilian Shrimp Stew) by Brazilian Kitchen Abroad

Salted Caramel Chocolate Tart with Candied Peanuts by Britney Breaks Bread

Vegan Coconut Cake with Lime Glaze by Chenée Today

Fried Green Tomato BLT by Coined Cuisine

Shrimp Po’ Boy Salad by Collards Are The Old Kale

Warm Brewed Zobo Drink by Dash of Jazz

Sorrel Martini Popsicles by Dish It With Tisha

Fish Patties with Pontchartrain Sauce by Dude That Cookz

Stuffed Shrimp & Grit Collard Green Rolls by Fior

Salmorejo (Stewed Crab) over Garlic Grits by Sense & Edibility®      

Brown Butter Brulé Bean Pie by The Queen of Yum

See the full list of participants at Eat the Culture!