Well, yesterday we chatted about going into Toronto to see some live music that did not happen. I woke up Saturday morning with a bad cold. Pretty much stayed in bed all day, oh well next time. Philip and his brother are going into Toronto next Friday to see the excellent Daniel Lanois at the legendary Horse Shoe Tavern. Daniel is a famous Canadian singer songwriter and producer. He’s got a new album out called Flesh and Machine which is more analog electronic than anything. Should be a good night.
Today, Sunday we spent most of the day installing closet organizers. We first went to Home Depot and purchased a set from there but when we got home and tried them we found out it would not work with our closet size. We opted to return them and head to IKEA. IKEA is always a nightmare on a weekend. It’s so packed with people strolling along like they have no reason to be there lol. We purchased a system and it worked out just fine. As with most IKEA stuff it’s pretty modular so we can add to it as we go along. Since I wasn’t feeling that great I decided to make a simple vegan lentil chilli to warm me up. There nothing as good as a nice warm bowl of chilli to make you feel a bit better. You just throw most the ingredients in a crockpot and leave it to do its thing for 6 hours while I sleep lol.
- Water/broth for sautéing
- 1 medium yellow onion, chopped
- 4-6 cloves garlic, minced
- 1 or 2 jalapeños, seeded and minced
- 1 bell pepper, seeded and chopped (any color
- 3 Tbsp chili powder
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 cup dried brown lentils, rinsed and picked over
- 1 cup dried red lentils, rinsed and picked over
- 2 cans alymers chilli diced tomatoes
- 1 Tbsp tamari
- 1 tsp unsweetened cocoa powder
- Salt and fresh ground pepper
- 4 cups water
- Water sauté onions in a skillet over high heat. Add onions, garlic, chilies and bell pepper and sauté for about 4 minutes or until soft. Add the chili powder, oregano and cumin and saute for 30 seconds longer.
- Transfer the onion mixture to the slow cooker/crockpot. Add both lentils, tomatoes, tamari sauce, and cocoa. Stir in the water, cover and cook on LOW until the lentils and veggies are tender, about 6 to 8 hours. (Mine took closer to 6)
- Once it’s done, add salt and pepper. Taste and adjust seasoning, if needed. Serve hot with your favorite chili toppings!