- large microwave-safe bowl
- 1/4 cup dry split mung beans
- 3/4 cup water
- 1 tbsp broth base (I use beef)
- garlic (I use granulated)
- onion (I use powdered)
- 1 tbsp chili powder
- 1 tsp cocoa powder
- 1 tsp ground cayenne
- 1 tsp oregano
- 2 tbsp tomato paste
- rinse beans
- combine all ingredients, stir
- microwave on high until liquid is absorbed and beans are tender, about 5-10 minutes
- stir in a few ice cubes until cool enough to eat
- salt to taste
Canned diced tomatoes are a good addition if you keep them around, though I find tomato paste is sufficient for flavor.
Brown, black, green, or yellow lentils can replace the mung beans, albeit with a longer cook time. Avoid red lentils: they’re quick to cook, but will break up and leave the chili without texture.
Thickeners like chickpea flour or psyllium husk can be added afterwards if the consistency is watery.
mung beans $12.33/4lb (Spicy World, Amazon), broth base $3.00/12oz (Orrington Farms, Walmart), onion powder $9.49/22oz (McCormick, Amazon), garlic powder $8.94/26oz (McCormick, Amazon), chili powder $6.17/7.5oz (McCormick, Amazon), tomato paste $.42/6oz (Great Value, Walmart), cocoa powder $1.98/8oz (Great Value, Walmart) ↩