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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.

Spicy Berbere Vegetarian Lentil Chili — Spicy Berbere Lentil Chili

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:

Fonio Bundt Cake with Hibiscus Glaze by A Classic Twist

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!

Takera Gholson

Spicy Berbere Lentil Chili

3.54 from 79 votes

A classic chili enhanced by berbere spice and red lentils.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings: 6

Course: Main Course

Ingredients Method Notes

Ingredients

1 Tbsp Vegetable Oil
1 Cup Diced Red Onions
1 Cup Diced Yellow Onions
1 tsp Chopped Ginger
1 Tbsp Niter Kibbeh Ethiopian Ghee
1 Tbsp Minced Garlic
3 Tbsp Berbere
2 Tbsp Brown Sugar
1 tsp Sea Salt
½ tsp Black Pepper
½ Tbsp Chili Powder
1 Tbsp Smoked Paprika
2 Tbsp Tomato Paste
1 Cup Hot Water
1 Cup Red Lentils
16 Oz Stewed/Crushed Tomatoes
15 Oz Can Kidney Beans
3 Cups Vegetable Broth

Method

Heat a large pot on medium heat. This could be a Dutch oven style pot. Heat for 4-5 minutes.
Add 1 Tbsp of oil. Oil should be added only after the pot has had time to warm up. Heat the oil for 3-4 minutes still on medium heat.
Add in 1 cup of diced yellow onion, 1 cup of red onion, and 1 tsp of ginger. Saute until onions are translucent.
Stir in 1 Tbsp of Ghee and 1 Tbsp of minced garlic.
Add in your spices: 3 Tbsp berbere, 2 Tbsp brown sugar, 1 tsp sea salt, ½ tsp black pepper, ½ Tbsp chili powder, 1 Tbsp smoked paprika. Toast for 5 minutes stirring regularly. (See Notes)
Stir in the 2 Tbsp of tomato paste, add ½ cup hot water, simmer 10 minutes then add the remaining ½ cup of hot water (add more hot water if the mixture gets too thick).
While the mixture is simmering rinse 1 cup of lentils under cold water.
Stir in 1 16 ounce can of stewed tomatoes, 1 15 ounce kidney beans, 1 cup of red lentils, and 2 cups vegetable broth.
Simmer on medium-low for 25 minutes, taste and adjust seasoning at this time if necessary.
After 25 min (see step 9), taste your chili for the appropriate seasoning. You are also tasting for tenderness of the lentils. If they are still crunchy you will add more cooking time. Note the consistency of your chili as well. At this stage, I added 1 cup of vegetable broth, for a total of three cups. You may opt not to include the additional cup if you prefer a thicker consistency.
Cook an additional 25 minutes. Then taste again for seasoning and texture consistency.
Once the chili is done, top it with your preferred toppings. I chose to lightly fry okra in a frying pan using ½ Tbsp of ghee, seasoned with salt and pepper.
For a nice crunch, I toasted a half cup of groundnuts, or peanuts, in a frying pan using ½ Tbsp of ghee, seasoned with sea salt, pepper, garlic powder and berbere to taste.
Enjoy your chili!

Notes

Use 3 Cups of broth for a looser consistency or 2 Cups for a thicker stew consistency
Though I provide measurements, season to taste. It is essential to test at key points during the cooking process to ensure the spice level is to your liking.
I was specifically going for a slightly sweet and spicy chili. Reduce the brown sugar to 1 Tablespoon for a more subtle sweetness or eliminate it completely to indulge in the spice alone.
I purchased the Niter Kibbeh my local Ethiopian market, where I also found Injera crisps which were a nice compliment to the finished chili. If you are unable to find ghee at a store near you, you may use unsalted butter.
To make this dish vegan, simply omit the ghee.