Spicy Berbere Lentil Chili
A classic chili enhanced by berbere spice and red lentils.
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
Instructions
- 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.