Yummy Veggie Chili
Michelle
Veggie Chili
ingredients
- 2 Tbsp Olive Oil
- 1 Med Onion, chopped
- 1 Green & 1 Red Bell Pepper, seeded and chopped into 1/2" pieces
- 1 Lg Carrot, chopped medium
- 1 Jalapeno Pepper, seeded and minced
- 2 Cloves Garlic, minced
- 1 lb. Dried Lentils, rinsed
- 1/3 Cup Tomato Paste
- 1 (15oz) can Red Kidney Beans, 1 (15oz)can Pinto Beans, drained and rinsed
- 1 (28oz)can Stewed Tomatoes
- 1/3 Cup Chili Powder
- 4 tsp. Ground Cumin
- 1/4 tsp. crushed Red Pepper Flakes
- 1/4 tsp. Salt
- 1/4 tsp. freshly ground Black Pepper
directions
- 1
In a large soup pot, heat olive oil over medium heat. Add onion, green and red peppers, carrot, jalapeno pepper, and garlic. Cook until the vegetables soften, about 5 minutes. Stir in 7 cups water, lentils, tomato paste, kidney beans, and pinto beans. Stir to blend, adding stewed tomatoes, chili powder, cumin and crushed red-pepper flakes.
- 2
Bring to a boil. Reduce heat to medium-low, cover and simmer until lentils are tender, about 45 minutes. If the chili starts to dry out, add hot water as needed. Season with salt and pepper and serve immediately.
Source: Michelle
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