Chickpea Chili

Chili is a wonderful cold weather food. I love the balance of beans and meat in this recipe and the spicing is perfect–not too hot, but not at all bland, either. If you’re serving it to folks who like flaming-hot chili, offer some habanero sauce on the side. Chipotle sauce is also a nice touch. As a bonus, this is a low-carbohydrate recipe appropriate for phase one of the South Beach Diet.
Chickpea Chili
serves 4
1 Tbsp olive oil
1 Tbsp garlic, roughly chopped
1 onion, chopped
1/2 shiitake mushroom, thinly sliced
3 nasu (Japanese eggplant), 1″ dice
200 gr ground beef
200 gr sirloin steak, 1″ cubes
1 can chickpeas (garbanzo beans)
1/2 cup red lentils, uncooked
1 can Italian tomatoes, whole
2 Tbsp chili powder
1/2 tsp cumin
salt & pepper to taste
1/2 cup cheddar cheese, grated
Heat the oil in a deep pot, briefly fry the onion and garlic then add meat, browning well. Add the eggplant and mushroom. Cook for a few minutes until the eggplant just starts to soften. Reduce heat. Drain and rinse the garbanzo beans until the water stops bubbling; add to pot. Run the tomatoes through your fingers to break them up as you put them into the mix. Toss in the lentils and one can of water. Season with chili, cumin, salt and black pepper. Allow to simmer for about 40 minutes or until the lentils are soft. Serve topped with grated cheddar cheese.