Created with Sketch.

Ethiopian Berbere Style Stew (Chili)




2 tsp canola oil (or oil of choice)

2 cups chopped red onion

1 tbsp minced peeled fresh ginger

3 cloves garlic, minced

1 cup diced tomatoes

1.5 tbsp Berbere spice

1 cup Grainworks 8 bean soup mix (soaked in water over night)

3 cups vegetable stock

1/4 tsp salt

1/4 cup finely chopped cilantro

1/2 pound ground grass fed beef




Step 1

Heat oil in a large pot over medium heat. Add onion to pan, cook 15 minutes or until tender, stirring occasionally. Add ginger and garlic, cook 5 minutes, stirring frequently. Stir in tomato paste and Berbere spice, cook 1 minute, stirring to combine. Gradually add broth, stirring with a whisk until blended. Increase heat to medium-high, bring to a simmer.


Step 2:

Add beans to broth mixture; simmer partially covered, 35 minutes or until lentils are tender, stirring occasionally. Stir in salt. Sprinkle cilantro: serve over rice.

***This recipe was created by Chef David Swanson-Reinhardt CCC