We love the idea of doing trade in countries where there aren’t a lot of opportunities, and Burlap & Barrel is doing just that. A visit to the Burlap & Barrel website will reveal many treasures worth your consideration.
Burlap & Barrel generously shared this delicious vegetarian chili recipe from Danielle Schwab and Atara Bernstein, featuring red lentils and Domingo Rojo beans.
For the chili:
- 1 yellow onion, diced
- 1 jalapeño, seeds removed and diced
- 1 red bell pepper, diced
- 1 Tbsp chili powder, such as Burlap & Barrel Low & Slow Chili Powder
- 1/2 Tbsp ground cumin
- 1 Tbsp sweet paprika
- 1 Tbsp garlic powder
- 1 tsp kosher salt
- 2 Tbsp tomato paste
- 1 (14 oz) can diced tomatoes
- 1 cup uncooked split red lentils, such as Rancho Gordo Masoor Dal
- 2 cups stock of choice
- 4 cups cooked red beans, such as Rancho Gordo Domingo Rojo beans
For the Golden Cornbread Topping:
- 8 Tbsp butter
- 1 1⁄4 cups ground cornmeal
- 3⁄4 cup all-purpose flour
- 1⁄4 cup turbinado sugar, such as Burlap & Barrel Golden Crystal Turbinado Sugar
- 2 tsp baking powder
- 1⁄2 tsp baking soda
- 1 tsp sea salt, such as Burlap & Barrel Wind-Blown Sea Salt
- 2 eggs
- 1 cup buttermilk
- 1⁄3 cup whole milk
- In a large Dutch oven or soup pot over medium-low heat, sauté the onion in olive oil until soft, about 5 minutes. Add the red pepper and jalapeño and sauté another 5 minutes.
- Add the chili powder, cumin, paprika, garlic powder, and salt and mix until fragrant, about 1 minute. Add the tomato paste and mix for about 2 minutes until it turns a shade darker. Add the canned tomatoes, red lentils, and stock and mix well.
- Bring to a simmer and cook for 10 minutes. Add the beans and 3⁄4 cup water. Simmer for 15 minutes while you work on the cornbread.
- Preheat oven to 375°F. Melt the butter in an ovenproof dish.
- In a bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs. Add the buttermilk, milk, and eggs to the flour mixture. After the melted butter has cooled slightly, add it to the mix and stir until
incorporated. - Once you're finished with the cornbread batter, take your simmering pot of chili off
the stove and gently add the cornbread mix to the top of your chili. Try to space it out as evenly as you can to get the full topping. Note: It’s important that the chili is very hot so the cornbread bakes properly! - Place in the oven and bake for about 25 minutes, until the sides of the cornbread start to brown, the center is firm, and a toothpick inserted into the center comes out clean.
- Serve with yogurt/sour cream and shredded cheese.