Lentil Chili

Pete says this Chili doesn't feel that spicy when you're eating it but it certainly has some heat because he was sweating by the time he was done with his bowl. I like spicy food but not burning spice and this was perfect. For some reason every time I cook lentils I feel amazing for at least a week afterward. Maybe lentils have something in them that my body craves? I don't know, but this recipe makes a massive amount of Chili. Be prepared to eat it for weeks, or freeze some for later!

Lentil Chili
(easily serves 12 adults)

Ingredients:
2 quarts water
1 lb dry lentils (rinsed and sorted, NOT soaked)
1 (28 oz) can crushed tomatoes
1 (6 oz) can tomato paste
4 c. chopped onions
2 c. chopped carrots
2 c. chopped celery
1 head garlic, chopped (approx. 10 cloves)
2 Tbsp. olive oil
5 Tbsp. chili powder
3 Tbsp. cumin
1 Tbsp. oregano
1/2 tsp. cayenne pepper
1/4 tsp. paprika
1/4 tsp. salt
1/8 tsp. black pepper

Directions:
1. Heat oil in a large pot (I mean LARGE - this makes a lot of chili!) Saute onions and garlic in the oil until tender.
2. Add chili powder, cumin, oregano, cayenne pepper, salt, and black pepper and stir until it is well combined. (If you add them now it is much easier to get all the spice mixed in to the entire chili.)
3. Add lentils, tomato paste, and crushed tomatoes and again stir until well combined, then pour in the water.
4. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes, stirring occasionally.
5. Stir in carrots and celery then continue cooking 25 minutes or until lentils, carrots, and celery are tender.
6. Serve as is or pour over rice. Mmmm!

Other option: Put all ingredients except oil in a LARGE crock pot (this recipe is too much for mine) and cook on low for ~8 hours.

After picture

Here is my "after picture" of the pantry. It looks much more empty, right? I'm so proud we did it last month. So far this month I'm doing pretty good too. Tonight I made an amazing Lentil Chili. Don't worry, the recipe is coming.. right now I need to get to bed though.

Here's a link to the starter pictures, in case you want to compare.. Starter Pictures!

Better Carrot Zucchini Muffins

I have pictures of the empty pantry to share, I just need to take a moment to upload them. I'm so proud of us!

I can't seem to leave any recipe alone.. this version of the Carrot Zucchini muffins tastes so much better than the all recipes one.

Carrot Zucchini Muffins

Ingredients:
1 c. all-purpose flour
1 1/2 c. whole wheat flour
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground allspice
1 tsp. salt
3 eggs
1/2 c. unsweetened applesauce
1 1/2 c. brown sugar
1 1/2 c. grated unpeeled zucchini
1 1/2 c. grated carrot
2 tsp. vanilla extract

Directions

1. Preheat oven to 325 degrees.
2. Mix together all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt in a large bowl until well blended.
3. Stir together eggs, applesauce, brown sugar, zucchini, carrots, and vanilla until well combined.
4.Add the flour mixture, stirring just until blended.
Pour the batter into muffin wrappers and bake until a toothpick inserted in the center comes out clean, about 45 minutes.