I got the most AMAZING New Mexico chilis from the farmers market Saturday, that are pecan smoked and organic. I was grabbing my usual veggies when the woman told me that I had to smell the new chilis they have. She opened the bag and I was hooked. The smell was indescribable! If you don’t have access to pecan smoked new mexico chilis no worries. Any type of dried (not too spicy) chili works.
I was about to make a batch of spanish lentils when I opened my cabinet for seasonings and smelled the pecan smoked goodness from the chilis. Instead of throwing in veggies or Mexican seasonings, I just used 2 of the smoked chilis and fresh garlic cloves.
My house smells amazing. The beans are absolutely perfect, they taste like what you would get at a barbecue restaurant because of the smokey hints and spicy undertones.
This recipe is perfect for my 30 day Unprocessed challenge. I am challenging myself to commit 100% to The Microvore diet. I’m tired of the vegan communities hate for fats. I’m gonna eat 20% fats a day, get in all my vitamins without caring about the amount of fat I am eating or the amount of carbs. Nothing out of a box or a can, just home-cooked local and organic food everyday.
I had these lentils for lunch with roasted veggies! Best Idea ever! You can add these beans to anything.
Enough talk lets get to cooking…
Ingredients:
2 cups of spanish lentils
5 cups of vegetable broth
2 dried chilis (I used pecan smoked New Mexico Chilis)
1/2 a cup of chopped red onion
4 small cloves of garlic
2 tablespoons of maple syrup
*If you don’t have access to smoked chilis, try adding in a bit of liquid smoke
Directions:
Heat up 1 cup of vegetable broth in a large pot. Once hot remove from heat and pour into a measuring cup. Add in your dried peppers and garlic and let sit for 10 minutes. Or until chilis are rehydrated.
Blend the chilis, garlic and broth until creamy. 
In your large pot add in the 5 cups of vegetable broth, chili mixture and beans.
Bring to a boil and then add in your onions and maple syrup (and liquid smoke). Reduce heat and cover. Cook on low heat for 30 minutes or until beans are soft.
Sarahsveganvida 