Chili is such a versatile dish and quite easy to make, perfect for the cold weather months ahead! I hope you enjoy this Czech rendition, including homemade bite-size parsley dumplings in place of noodles. This recipe is dairy-free, vegan, and gluten-free. This recipe was a hit for non-bean-loving friends, and those skeptical of traditional chili. Enjoy!
First, cook the dried lentils separately and set aside.
5 c cooked lentils
Next mix the lentils with the below in a large soup pot. Bring to a boil, then reduce heat and simmer for one hour.
3 c canned chopped tomatoes (no salt added)
1 c tomato juice (or low sodium V8)
1 tsp salt
1 tsp cumin
½ tsp pepper
½ tsp cayenne pepper
½ tsp ancho chili powder
1 c dry red wine
While the above is cooking, prepare the dumplings. If using dried parsley, mix the water and dried herbs ahead of time and set aside.
½ c water
3 tsp dried parsley
Mix the remaining ingredients together with the water and parsley.
1 c gluten-free flour
1 tsp baking powder
½ tsp salt
Bring a medium sized pot ¾ full of water to a boil. The easiest way to obtain mini dumplings is to take the dough and cut off little chunks into the boiling water with a kitchen shears. Boil for 5-10 minutes (less time = chewy dumplings).
Just before serving mix the dumplings into the chili. I garnished with Daiya dairy-free cheddar cheese and fresh parsley!
SK Tip: Feel free to add onions or other vegetables to the chili. Herbs such as oregano or other flavors would be fun to add to the dumpling dough, or even mixing in cheese!