Vegetarian Chili
Darlene
This recipe counts as two points on the Weight Watchers plan per serving
ingredients
- 1 Tbls. olive oil
- 1 onion, chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 carrot, chopped
- 2 cloves garlic, minced
- 2 cups dried lentils, rinsed (red is best)
- 1/3 cup tomato paste
- 1 15-oz can red kidney beans (or other beans of your choice)
- 1 28-oz can stewed tomatoes, broken up
- 1/3 cup chili powder (adjust to taste)
- 4 tsp. cumin (I put in two)
- 1/4 teaspoon chili pepper flakes (Optional)
- 1/4 tsp. salt
- 1/4 tsp. pepper
directions
- 1
Drain and rinse canned beans
- 2
Spray a large soup pot with cooking spray
- 3
Add olive oil and heat over medium heat
- 4
Add onions, green and red peppers, carrots and garlic
- 5
Cook until the vegetables are softened (about 5 minutes)
- 6
Stir in 6 cups of water, rinsed lentils, tomato paste and drained and rinsed canned beans(stir to blend)
- 7
Add stewed tomatoes, chili powder, cumin and pepper flakes(bring to boil)
- 8
Reduce to medium-low, cover and simmer until lentils are tender(approx. 45min)
- 9
Add more water if required
- 10
Season with salt and pepper and serve
Source: Darlene
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