By Chuck Wiley, Executive Chef, Hearth '61, Mountain Shadows Resort
Vegetarian Bean & Lentil Chili
1-1/2 qt. Vegetable broth 2 Tbsp. Masa or instant cornmeal 1 cup Canary lentils 1 each Chopped tomatoes, 14oz. can 1 each Chipotle chile, chopped 1 Tbsp. Adobo sauce (from the can of chipotles) 1 Tbsp. Soy sauce 2 Tbsp. Vegetable oil 1 each Onion, chopped 2 cloves Garlic, chopped ½ Tbsp Cumin, toasted and freshly ground 1 Tbsp. Ancho chile powder 2 Tbsp. Oregano, chopped 2 each Kidney beans, 14oz. can, drained 2 Tbsp Bourbon as needed Grated cheddar, sour cream, green onion, avocado, cilantro & tortilla chips
1. Place 1/2 cup of the vegetable broth in a small bowl. Whisk in the masa with a fork and set aside. Combine the remaining vegetable broth and lentils in a 2 qt. saucepan. Bring to a boil, lower heat and simmer 20 minutes until lentils are very soft. Puree with an immersion blender or a standard blender.
2. Add the tomatoes, chipote, adobo and soy; set aside.
3. Heat a 3 qt. saucepan over medium heat. Add the oil, onion and garlic, sauté until onions are translucent. Add the cumin and chile powder; cook a minute or two. Add the oregano; cook another minute.
4. Add the lentil mixture to the onion mixture. Add the kidney beans and bring to a boil; lower heat to a simmer. Stir in the dissolved masa and bourbon; simmer another 20 minutes. Check seasoning, it shouldn’t need salt but add some if required.