Five-Way Bay of Bengal Chili
Cincinnati 5-Way chili is legendary in diners and coffee shops throughout Ohio. A traditional 5-Way
bowl of chili starts with a pile of spaghetti, topped with a ladle of chili, then shredded cheese, kidney
beans and onions.  It’s quite an impressive concoction.  We’ve taken a far-East Indian twist on the chili
in honor of the famed Bengal tigers for which the team is named, and topped it with some great curry
fixings.  This is vegetarian and, depending on the spices you have on hand, could be really economical.

Level of Difficulty: Medium

Serves 6-8.

2 tablespoons canola oil
1 onion, chopped
4 cloves garlic, minced
¼ cup fresh ginger, minced
1 jalapeno, seeded and minced
2 teaspoons mild curry powder
1 teaspoon hot 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

Chopped cashew nuts
Toasted coconut
Chopped celery

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 powders, 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
desired toppings and serve.

Special Teams:
Steamed white rice
Naan bread
Chai Tea