Lentil Chili

Still craving beans/legumes, so I decided to use some lentils I had in the cupboard. I searched through my cookbooks and found a vegetarian recipe for chili made with lentils and mushrooms. Not being one for a purely spicy dish, but something spicy and flavorful, I took the idea and ran with it, adding ingredients I had in the house. The result was good, but I think I might add some seasonings to make it more flavorful. Perhaps add a little oregano and more chili powder and maybe some corn.

Lentil Chili

1 1/2 c dried lentils
5 c water
1 1/2 tsp chicken bullion
grease from 1/4 bacon or 3 tbsp other oil
1/4 c onion, chopped
1/2 a large red bell pepper, chopped
5 cloves garlic, peeled and sliced
2 tomatillos, chopped fine
1 Roma tomato, seeded, cored and chopped fine
1 large portabello mushroom, chopped
2 tbsp chili powder
salt to taste

In a stock pot, placed lentils, water and chicken bullion and bring to a boil.
Reduce heat and simmer until tender.
In a skillet, heat bacon grease (or other oil) over medium-high heat.
When oil is hot, add onion and cook until it starts to brown.
Add red bell pepper and garlic and cook until garlic softens.
Add tomatillos, tomato, and mushroom and cook until mushrooms shrink.
Add chili powder and cook until fragrant.
Stir vegetable and spice mixture into the lentils and cook until fragrant.
Add salt to taste.
You may want to let this sit a day in the refrigerator before serving.