IN PROGRESS
60 g raw walnut halves, toasted until fragrant, then finely ground
2 large red onions, cut into chunks
2 jalapeno peppers, stems removed – for mild chili remove the seeds; for spicier chili include all or some of the seeds
5 cloves garlic, peeled and smashed
2 tblsp oil such as avocado or olive
3 tblsp chili powder
1 tblsp ground cumin
2 tsp dried oregano
2 tsp smoked paprika
2 tsp mushroom powder
1 tsp salt (smoked sea salt flakes work well here)
2 tins tomatoes (crushed, fire-roaste if you can find them)
2 tblsp soy sauce (or tamari if glutenfree)
1 l broth
350 ml water
120 g split red lentils
100 g quinoa (rinsed and drained)
750 g cooked beans – a mixture of black beans, kidney beans, chickpeas …….
Puree onions, jalapenos and garlic in the food processor.
In the oil, on medium heat, sizzle the spices, including the mushroom poweder for about a minute, then add the puree and cook for one to two minutes.
Add the (smoked) salt, tomatoes, soy sauce, broth, and water. Bring to a boil.
Add the lentils, quinoa, beans, and ground walnuts, and stir well. Return to a simmer, and cook for 15 minutes, stirring occasionally till the lentils are done and start to thicken the chili.