On Board in 20: Vegetarian Lentil Chili Board
Recipe type: Vegetarian
Serves: 4-6
  • 2 tablespoons vegetable oil
  • 1 small to medium onion
  • 2 stalks of celery
  • 2 medium carrots
  • 2 to 3 cloves of garlic
  • 1 cup red lentils
  • 2 teaspoons smoked paprika
  • 4 teaspoons chilli powder
  • 3 teaspoons cumin
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 3 roasted peppers
  • 1 680 ml jar strained tomatoes
  • 1 398 ml can black beans
  • 1 cup frozen corn
  • 1 tablespoon dark balsamic vinegar glaze (substitute: 1 tablespoon dark balsamic vinegar + 1 tablespoon sugar)
  • 1 cup favourite grated cheese (mozzarella, cheddar, marble, etc.)
  • 1 lime
  • 1 avocado
  • ⅓ cup sour cream
  • ½ cup (small handful) of fresh cilantro
  • Other optional toppings: goldfish crackers, potato chips, Tobasco, chilli flakes, jalepeno
  1. Boil a kettle with 1.5L of water. Place two pots on stove, one larger (enough to hold the chili) and one medium to cook the lentils. Add the oil to the larger pot. Turn both pots on low/medium heat.
  2. While waiting for kettle to boil, rough chop the onion, carrots and celery into quarters and put in food processor. With the flat side of a chef's knife, smash the garlic clove, remove the skin and add to the processor. Run the processor until you have a fine mince. Add contents to the larger pot and turn heat to med/high.
  3. Add the lentils to the smaller pot and cover with boiled kettle water. Use caution as the pot will be hot and it will bubble up. Turn the lentils to medium/high and simmer until tender, about 7 minutes.
  4. Add the smoked paprika, chilli powder, cumin, salt and pepper to the minced vegetables. Stir well so all the vegetables are coated.
  5. While spices are being toasted, to the same processor add the strained tomatoes and three roasted peppers. Run until smooth and then add to the spiced vegetables. Fill the empty tomato jar with water, screw on lid and shake. Add about ¾ of the tomato water to the chili.
  6. While the lentils cook, rinse the black beans and measure out corn. Add to the chili. Drain lentils and also add to the chili, stirring well. Keep heat on medium to medium/high.
  7. While the chili is simmering, prepare the toppings. Grate one cup of favourite melty cheese and put it directly on a board. Cut lime into 8 sections. Cut avocado in half, remove pit and score crosswise each half. Using a spoon, scoop out flesh into small container and place on board. Measure out sour cream into small dish for board. Rinse and break off stems of cilantro and add to board.
  8. Other optional toppings can be placed in small bowls and added to board or table.
  9. Just before serving, add the balsamic glaze (or balsamic vinegar and sugar) and stir well into chili.
  10. To assemble simply transfer the chili from stove top to the board (add a trivet underneath) and let everyone build their own chili bowls.
Garlic is a personal preference. If you're using fresh, organic garlic you'll need much less than if you're using imported.
Recipe by Food Bloggers of Canada at https://www.foodbloggersofcanada.com/on-board-in-20-vegetarian-lentil-chili-board/