Warm up with this hearty lentil & short rib chili. It all comes together in one pot so there's less dishes yet maximum flavor.
Instructions
- Sprinkle both sides of ribs with cumin, ½ teaspoon salt, paprika and black pepper. In large saucepot, heat oil over medium-high heat. Add ribs; cook 5 minutes or until browned, turning once. Transfer ribs to plate.
- In same saucepot with drippings, cook jalapeño pepper, bell pepper and onion 5 minutes or until tender, stirring occasionally. Add garlic and chili powder; cook 30 seconds, stirring frequently. Stir in tomato paste; cook 1 minute, stirring frequently. Add tomatoes with their juice and 3 cups water; cook 1 minute, scraping browned bits from bottom of saucepot with wooden spoon. Add ribs; heat to a simmer. Reduce heat to low; cover and cook 2 hours 45 minutes or until ribs are very tender and meat falls apart, stirring occasionally. Stir in lentils, corn and remaining 1 teaspoon salt; cover and cook 15 minutes or until lentils are tender, stirring occasionally. Makes about 8 cups.
- Serve chili topped with cheese and yogurt, if desired.
Credit:
This recipe was created and provided by Weis Markets from their HealthyBites™ Magazine.
