Save the Moo-Moos Chili

This is a vegetarian chili. It is good, but some true meat lovers may not like it. That's okay because I love it and my baby girl loves it too. She was begging for more. I diluted hers with a little bit of heavy cream to make it richer. This is easy and cheap too.

You can freeze this for a month. Just defrost it in the fridge. The soup will thicken up as it cools. If it is too thick for you just dilute with water.

You can use 'regular' lentils, but I like the French ones because they do not turn mushy.

Save the Moo-Moos Chili

2 tablespoons olive oil

1 onion, chopped fine

8 garlic cloves, chopped fine

3 teaspoons chili powder

2 teaspoon ground cumin

1 Serrano or jalapeno pepper, seeded, gilled and chopped fine, optional

28 ounce can crushed or diced tomatoes, depending on how you like the texture

1 tablespoon molasses

5 cups water, or more if soup thickens too much

1 cup French lentils, rinsed

1/2 cup pearled barley

1/2 cup bulgur wheat
1 cup frozen corn

1 cup chopped, frozen spinach

Salt and pepper to taste

Heat oil in a large soup pot and add the onions and sea salt (2 teaspoons). Cook until the onion is translucent. Add the garlic, chili powder, cumin and plenty of freshly ground black pepper. Cook until fragrant and then add the Serrano pepper (if using), tomatoes, molasses and water.

Stir in the lentils, barley and bulgur. Simmer until the grain is tender (with the cover partially on) and then add the corn and spinach. Check for salt and pepper.

Serve with sliced scallions, diced avocado, sour cream, goat or feta cheese.

In the picture above, I added goat cheese to my chili.