teeny-weeny chili beanie

Think outside the bean. This vegan chili is made with lentils instead of more traditional chili-type beans

Don't hate me – but I'm not a fan of autumn. While everyone waxes poetic about the "brisk" weather and Crayola 64-Pack of trees changing colors, all I can do I pile on another sweater and avoid thinking about the piles of dead leaves and impending winter. I understand that "to everything there is a season," but I'm just not yet evolved enough to embrace this concept.

One good thing about autumn is that it always makes me crave chili; I rarely ever eat it any other time of year. I like the contrast; although this dish sounds "chilly," it's actually warm, comforting and spicy – just what the doctor ordered when the days grow shorter and colder.

Out of habit, I usually make the Chocolate Chipotle Chili from my first cookbook, but last week, in the throes of my chili craving, I was clean out of all conventional chili-types beans – kidney, black and pinto--but I had scads of lentils. Inspired by the use-up-what-you-have concept that Joey recently blogged about, I decided to try making chili with lentils instead.

I love the result--wee starchy bits nestled among fiery green poblano tiles, rounded out with some earthy mushrooms and sweet carrots. I also added soy curls for texture and bulk; they seemed so autumn-appropriate. As a rule, I like to eat chili over rice, but this tasted so complex that I ended up eating it as is, and also, strangely but wonderfully, over a bed of fresh baby spinach one day for lunch.

What foods do you crave when the weather gets chilly?

Lentil-Poblano Chili

Scoop it up with corn chips

• 1 T olive oil
• 2 medium poblano peppers, seeded and diced
• 5 garlic cloves, sliced
• 1 large onion, peeled and diced
• 2 medium carrots, peeled and diced
• 3 cups mushrooms, chopped
• 1 cup dry lentils
• 1/2 cup cilantro, chopped
• 2 cups water
• 1 28-oz can crushed tomatoes
• 1 cup soy curls (you can substitute another 1/2 cup of lentils)
• 1 T cumin
• 1 T cocoa powder
• 1 tsp ground coriander
• 1/2 tsp turmeric
• Salt and pepper to taste
• Sour cream and nachos for serving [optional]

Serves 6 

In a large soup pot, heat oil over medium. Saute garlic, pepper, and onions until softish, about 5 minutes.

Add carrots and cook another 5 minutes.

Add mushrooms and cook another 5 minutes.

Add remaining ingredients and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Cover and simmer for 15 minutes more. Lentils and all veggies should be soft at this point; if not, add 1/2 cup water and simmer for about 10 more minutes.

Adjust seasonings and serve with sour cream, corn chips, avocados or simply as is.