Was it all that long ago that Robbie Gould made the McCaskey's reach into their pockets to make   him
the NFL’s highest paid place kicker?  It's a well-deserved designation, by the way. This chili is chock full
of carrots (24 to be exact – o.k. they’re baby carrots) and other veggies, plus a healthy dose of lentils
guaranteed to keep more dollars in YOUR pocket too.  So Robbie, the chili, and you - everybody's rich!

Level of Difficulty: Easy

Serves 8.

Boiling water
1 lb. lentils
¼ cup olive oil
1 large onion, diced
3 shallots, minced
3 cloves garlic, minced
24 baby carrots, diced
1 large zucchini, diced
2 jalapeno peppers, seeded and minced
1 tablespoon mild chili powder
1 tablespoon ancho chili powder
2 teaspoons cumin
2 tablespoons tomato paste
6 cups vegetable stock
1 (14.5 oz.) can diced tomatoes
1 tablespoon kosher salt
½ teaspoon black pepper

In a large bowl, pour enough boiling water over lentils to cover. Let lentils sit for 30 minutes, then drain.

Heat the olive oil in a large stockpot over medium heat.  Add onion, shallots and garlic and sauté for 8-
10 minutes, stirring frequently.  Add remaining ingredients and reserved lentils, combining well.  Bring
mixture to a boil, reduce heat and simmer for 30 minutes, stirring occasionally until carrots and lentils
are tender.

Special Teams:
Chopped Cilantro
Garlic Ciabatta Bread
Sauvignon Blanc
Twenty-Four Carrot Gould Chili