| The Millennium Bean Chili |
Level of Difficulty: There are a lot of ingredients but the preparation is simple.
Serves 8.
Lineup:
2 tablespoons canola oil
1 onion, chopped
4 cloves garlic, minced
¼ cup fresh ginger, minced
1 jalapeno, seeded and minced
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon coriander
3 teaspoons kosher salt
½ teaspoon black pepper
2 carrots, diced
2 large potatoes, peeled and diced
1 apple, peeled, cored and diced
1 cup red lentils
2 (14.5 oz.) cans kidney beans, drained and rinsed
2 (14.5 oz.) can garbanzo beans, drained and rinsed
6 cups vegetable stock
2 tablespoons lemon juice
1 teaspoon lemon zest
1 (14 oz.) cans lite coconut milk
1 (28 oz.) can diced tomatoes, drained well
½ cup cilantro, minced
Playbook:
Heat the canola oil in a large stockpot over medium-high heat. Add onion, garlic, ginger and jalapeno
and sauté for 5 minutes. Add curry powder, cumin, turmeric, coriander, salt and pepper and sauté
another minute. Add carrots, potatoes, apple, lentils, kidney beans, garbanzo beans and vegetable
stock and mix well. Bring mixture to a boil, then reduce heat and simmer, stirring occasionally for 30
minutes. Stir in lemon juice, lemon zest, coconut milk and tomatoes and heat through. Add cilantro and
serve.
Special Teams:
Steamed white rice
Naan bread (get it frozen at Trader Joe’s)
Chai Tea
| Opened just recently in 2004 after some serious delays (but well worth the wait) Millennium Park has become one of the most popular places to visit in the city. And "The Bean" in particular is a favorite. So this week's chili celebrates something new that's bound to become a classic. It’s a Mulligatawny-style chili packed with Indian flavors that, like "The Bean", is sure to be a keeper for years to come! |