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There are times when being a cook (and uncook) is very unpredictable. I might find myself in the kitchen with the intention of making one recipe just to end up with another dish entirely. Sometimes there isn’t even a real explanation except that I didn’t pay attention and maybe added too much of this or that, or didn’t follow my own directions. And like a pendulum, my emotions can swing from downright panic and disappointment to elation about my new discovery Cultured Pistachio Hummus. It’s a lot like life. The unexpected is always on the horizon and sometimes it really can be amazing.
This dilly of a soup was a recent kitchen accident. I started out with the best of intentions but soon found myself heading south towards culinary disaster (or so I thought), but then unexpectedly took a u-turn and ended up at spectacular. So what was my little accident? I was making a chipotle dressing, didn’t pay attention, ended up adding the wrong chili, and way too much to it.
At first the former dressing turned chowder looked too orange. I thought I ruined it and it would be waaay too hot. I took a taste anyway. It wasn’t ruined, it was insanely good. My “mistake” ended up being a mouth-watering roasted-like creamy tomato soup. Only there were no tomatoes in it. How did that happen?
I went with the flow (sometimes you just gotta), adding a few more spices, some fresh onion and garlic, and lime juice. One of the main ingredients in this ravishing soup is dried ancho chili. It’s just of one of many types of dried chilis out there but I love this particular one because it’s not a burn you fingers if you touch it kinda hot. It’s actually pretty mild. What it does do is add loads of color and warm flavor. Did I mention that chilis and peppers in general are among the highest sources of vitamin C in the world? As you may already have noticed I have a thing for Mexican food Spicy Gazpacho Soup and Mexican Atole which includes chili peppers. It’s a diverse and colorful cuisine that really appeals to the artist in me (and my palate!).
All of the ingredients were blended up to creamy perfection. Embarrassingly easy to make. Why hadn’t I done this before? I then stepped back and just marveled at the color. Beautiful. Like a burnt sunset. Hubby duly tested my concoction and pronounced that it was the best tomato soup he had ever had. He hadn’t heard. He then proceeded to slather this “tomato soup” on everything he could find the rest of the day. Lucky for me I made a double batch. But my recipe was only half way there.
Not one to miss out on an opportunity to add fresh vegetables, I assembled black Beluga lentils, fresh veggies, spices, and smoked salt and pepper for a salsa-style relish. It could easily be served with so many dishes as a relish, salad, or just pile it in your soup like I did. I love using smoked seasonings because they can step in for actually smoking and charring your food. Keeps your food fresher and safer to eat. You can switch to liquid smoke too or just opt out altogether if smoky isn’t your thing. The relish is stand-up delicious with or without.
Black Beluga lentils, in case you haven’t heard about them, are tiny round black lentils resembling Beluga caviar. Because they are so small they don’t need to be soaked, and cook up in about 30 minutes. Love that a lot. But don’t be fooled by the miniature size because they are mighty. Lentils are particularly high in folate, digestible fiber, protein, and iron, and also contain copper (there’s that important mineral again), zinc, calcium, niacin, vitamin K1, and potassium. Lentils also serve your body by helping to lower cholesterol, maintain healthy blood sugar levels, increase your energy, and aid in weight loss. There’s a lot going on in this little black bean.
This delicious chowder and relish is very versatile and easily makes for a meal. The chowder itself can be used as a pasta sauce or salad dressing. Thicken it up even more and it would make a great dip too. But personally I think it really shines along with the relish in this vibrant Mexican chowder. Savory, spicy, and sassy, this aromatic dish is a cornucopia of beautiful South of the Border flavors. I hope you enjoy my accidental creation; a little side trip towards the unexpected that we should all take more often.
This recipe is dairy and gluten-free, and serves 2 – 3 persons.
Mexican Chili Chowder with “Smoked” Black Lentil Relish
Mexican Chili Chowder:
- The color and depth of flavor of your soup depends on the amount and what type of chili you use. If substituting with smaller chilis, you may need to add more than one.
- The ancho pepper is not really that hot so it can be used more liberally than other chilis. You can remove the seeds from the chili if you want less heat.
- 1 1/2 cups unsalted cashews
- 1 – 1 1/4 cups water
- 1 – 2 large 7-inch dried ancho chili or other dried chilis of similar size to taste (depending on how intense you want it)
- 1/4 cup chopped white or yellow onion
- 2 garlic cloves (optional)
- 3 – 4 Tbsp lime juice or lemon juice
- 1/4 – 1/2 tsp chipotle powder or smoked paprika or dried chili flakes (optional)
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp honey or other light sweetener
- 1/2 – 1 tsp smoked sea salt or other sea salt to taste
- Add all the ingredients to a high-speed blender.
- Start on low, gradually increasing speed until the soup is creamy and smooth. If it’s too thick, add just enough more water to blend again until very smooth.
- Set aside or refrigerate until ready to use. It will thicken when stored.
- Yields about 2 1/2 cups.
- Can be stored refrigerated up to 5 days.
“Smoked” Black Lentil Relish:
You can substitute the beluga lentils with any lentil you wish or beans of choice. Follow package instructions to cook.
- 1/3 cup uncooked black Beluga lentils, rinsed
- 2/3 cup water
- 1/2 cup yellow or white corn kernels
- 2 Tbsp minced cilantro
- 1 cup diced peppers of choice
- 1/4 cup diced shallot or other onion of choice
- 2 Tbsp lemon juice
- 1 tsp oil of choice
- 1/4 tsp ground chipotle powder
- 1/4 tsp ground smoked paprika or ground paprika
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander
- 1/2 – 1 tsp smoked sea salt or other sea salt to taste
- Add water to a saucepan and bring to a boil.
- Add beluga lentils and continue to boil for a couple of minutes.
- Reduce heat, cover, and simmer for 30-40 minutes until soft but not mushy.
- When ready, remove from heat and allow to cool for a few minutes.
- Discard any residual water.
- Add to a mixing bowl with remaining ingredients and toss well.
- Let marinate for a few minutes before serving.
- Yields about 3 cups.
- Can be stored refrigerated up to 5 days.
To Serve:
- Add Mexican Chili Chowder to serving bowls.
- Garnish with “Smoked” Black Lentil Relish.
- Serve immediately and enjoy.
