Servings: YIELD 8 Servings

1 Tablespoon {bacon fat or cooking oil} 1 Tablespoon {bacon fat or cooking oil}
1 Large onion 1 Large onion
1 Red Pepper 1 Red Pepper
2 Carrots 2 Carrots
3 Celery Stalks 3 Celery Stalks
1 Cup Rice 1 Cup Rice
1 Ear of Corn 1 Ear of Corn
1 Can Diced Tomato 1 Can Diced Tomato
1 Cup dried beans 1 Cup dried beans
1/2 Cup dried Lentils ½ Cup dried Lentils
250 to 500 g {Pork or Beef} 250 to 500 g {Pork or Beef}
 
Chili Powder (enough for 5 chilies): subheading: Chili Powder (enough for 5 chilies):
14 Tbsp Paprika 14 Tbsp Paprika
4 Tbsp Oregano 4 Tbsp Oregano
3 Tbsp Cumin 3 Tbsp Cumin
3 Tbsp Garlic Powder 3 Tbsp Garlic Powder
1.5 Tsp cayenne 1.5 Tsp cayenne
 
Seasonings: subheading: Seasonings:
5 Tbsp Chili Powder (see above) 5 Tbsp Chili Powder (see above)
Pinch of chili flakes Pinch of chili flakes
Adjust salt and pepper to taste (may need more than a tsp of salt) Adjust salt and pepper to taste (may need more than a tsp of salt)
 
Optional Garnishes: subheading: Optional Garnishes:
sour cream or yogurt sour cream or yogurt
chopped tomato chopped tomato
shredded cheddar cheese shredded cheddar cheese
chopped avocado chopped avocado
shredded iceberg lettuce shredded iceberg lettuce

Prepare the beans, lentils, and rice: subheading: Prepare the beans, lentils, and rice:
Quick soak the beans by placing them in a saucepan and filling it with water 5cm above the beans, adding ⅛ tsp garlic powder and 1 tsp salt, bringing to a rolling boil. When the water boils, turn off the heat and let sit for 1 hour.  (alternatively, soak the beans for at least 12h.)
Gently boil the beans for 1 hour.  When beans have been boiling for 30 mins, add rinsed lentils and begin cooking the rice.  When the beans and lentils are done, drain them (save the water for use in breadmaking if you wish - it's flavourful and full of nutrients. You can use the water to make the rice, too)
Prepare the stew: subheading: Prepare the stew:
In large skillet over medium heat, melt the bacon fat (or heat the cooking oil).
Chop the onion and red pepper into 1cm squares. Chop the carrot into 1cm cubes. Slice each stalk of celery lengthwise, then cut into 1cm pieces. Add these to the skillet and stir occasionally until onions start to brown.
Microwave the corn (without removing the husk) for about 3.5 minutes (adjust time to your microwave's power).
Add the meat to skillet, stirring occasionally until browned.  Add the seasonings and allow to cook for at least a minute to activate the spices before adding the diced tomato and some water (¼ cup or more as needed).
Under cool running water, remove husk and silk from corn. Slice kernels away from the core and add to the skillet, along with the beans and lentils.  Reduce heat to medium-low until gently bubbling, then remove from heat. Adjust seasonings to taste.
Serve over a bed of rice, topped with your choice of garnishes.  Tastes even better served a day later.