How to Make Vegetarian Lentil Chili

The cold weather is setting in for most of us, and it's a perfect time to make up a pot of chili. Not only does it taste good, but there is nothing better than greeting your family with the smell of slow simmered chili on a blustery day. Here's a vegetarian version you'll love.

Difficulty: Easy

Instructions

Things You'll Need:

• 2 tbs. olive oil
• 1 onion chopped
• 1 green pepper chopped
• 1 red pepper chopped
• 1 carrot chopped
• 1/4 cup drained, canned green chili
• 2 tbs. minced garlic
• 1 lb dried lentils, rinsed
• 1 small can tomato paste
• 1 15-oz. can of red kidney beans, rinsed and drained
• 1 15-oz. can of pinto beans, rinsed and drained
• 1 28-oz. can of stewed tomatoes
• 1/3 cup of chili powder
• 4 tsp. ground cumin
• 1/2 tsp. crushed red pepper flakes
• salt and pepper to taste

How to Make Vegetarian Lentil Chili

1. 

   Heat olive oil in a large soup pot over medium heat. Add onion, green pepper, red pepper, carrot, chili peppers and garlic. Cook about 5 minutes till veggies soften.

2. Stir in 8 cups of water along with the rinsed lentils, tomato paste, kidney and pinto beans and stir.

3. Add stewed tomatoes, chili powder, cumin and red pepper flakes. Bring to a Boil. Reduce heat and cook for at least 45 minutes or let simmer all day. Add water as needed.

Tips & Warnings

• Serve with chopped onion, shredded cheddar cheese, oyster crackers and sour cream.
• Cut back on the chili powder if you plan to freeze this. It gets hotter with time!

[DaniFausek]

on 3/19/2008 Tried this last weekend -- VERY TASTY!