Eat For Eight Bucks: Chili Con Frijoles

Ingredients

• 3 tablespoons canola or olive oil
• 1 medium onion, peeled and finely chopped
• 3 garlic cloves, peeled and finely chopped
• 1/2 large green bell pepper, seeds removed and finely chopped
• 1/2 to 2 small, fresh hot green chiles, finely chopped, seeds removed for a milder chili (I used 2 serranos and most of their seeds)
• 1 1/2 teaspoons ground cumin
• 2 teaspoons paprika or pimenton
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried crumbled sage
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne
• 1 cup uncooked lentils, picked over and washed
• 1 cup cooked drained beans
• 2 to 3 canned plum tomatoes, drained and finely chopped (I used about 1/4 of a 28-ounce box of chopped tomatoes)
• 1/4 cup chopped fresh cilantro leaves, plus a little extra for garnish
• 1 teaspoon salt
• 1 tablespoon yellow cornmeal
• To serve: millet (or rice or tortilla chips), 1/4 cup plain yogurt or sour cream (optional), 2 ounces grated cheese (such as cheddar or pepper jack, optional)

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