Saturday, June 12, 2010

The Spiciest Chili on the Block

This quarter I took Whole Foods Production a great class that focused on utilizing whole foods to make balanced, nutrient dense, meals in about 2 hours. For a final project we had to design and execute a meal using a meat or bean and grain drawn from a hat. My group got lentils and corn. I immediately thought of a recipe I found on for a vegetarian lentil chili that I had made once before for my family. It was a hit, so I suggested it to the group. The rest of the menu was built upon this recipe.
We added Firecracker cornbread also from 101cookbooks, rhubarb crisp, and a leafy green salad with a delicious avocado based dressing.


I think the meal was genius. Although the chili was a little too spicy. I ran out of store bought chili powder and used the same amount from some Ghanaian chili powder I have that packs more of a punch.

I still think the meal was perfect for late spring in the NW when some days feel like fall but there is an abundance of fresh spring greens filling the markets.

I didn't take photos of the actual meal but here's one of a reheat at home:

1 comment:

  1. YUM! i'm making that tonight, in fact. i think that our meal was AMAZING. (and i give us an A+)