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Once they're ready, put them suckas in a 4.5L / 5Qt pot, and make sure you've got your beans, lentils, and 'maters. Did I say "lentils"!? Yes. I did. I'm stretching this mug out with the magic of legumes. Drain them tasty bois and put em in the pot.pic.twitter.com/VIvtGmFb8K
Mix in the 'maters, then dice up some bell peppers, and prepare the secret ingredient. Gentleman, behold! I give you: CORN!!pic.twitter.com/RKFjLmQ7TB
Now dump in a grip of chili P, black pepper, cumin, and just a hint of the secret ingredient: curry powder!pic.twitter.com/UIlaXcjUHV
Lastly, put in the third secret ingredient - a third of a bottle of Lagunitas IPA - and let everything simmer down for 2-3 hours. Enjoy!pic.twitter.com/6GJQayb7TI
Lentils sound really interesting there. I’m allergic to tomatoes, so most chili is off limits to me, but I may mess around with this and see if I can substitute something.
Being allergic to tomatoes has got to be a bummer. A quick Google search indicates that your best bets could be tamarind paste, kokum, or red pepper paste cut with vinegar. YMMV, however, as bell peppers are still solanaceae, or nightshades, so the tomato allergy may carry over.
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