| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetable | 8 | Servings |
INGREDIENTS
| 1 | md | Onion; cut into 1/2" cubes |
| 2 | Cloves garlic; minced | |
| 1 | md | Carrot; chopped |
| 7 | c | Water |
| 1/3 | c | Tomato paste |
| 2 | c | Lentils; rinsed |
| 1 | Green pepper; cut into 1/2" chunks | |
| 1 | Red pepper; cut into 1/2" chunks | |
| 1 | cn | (19-oz) red kidney beans; drained and rinsed |
| 1 | c | Garbanzo beans; drained and rinsed |
| 2 | c | Whole tomatoes |
| 1/3 | c | Chili powder |
| 4 | ts | Ground cumin |
| 1/4 | ts | Red pepper flakes |
| Salt and pepper to taste |
INSTRUCTIONS
Date: Sat, 9 Mar 1996 12:58:50 -0800 (PST) From: Michelle Hodges <mehodges@aimnet.com> My Mom made this for me recently (I'm not sure where she got the recipe). It was quite tasty and spicy... Saute onion, garlic and carrot in vegetable broth over medium heat about 5 minutes. Add water, tomato paste, lentils, peppers and beans. Add the tomatoes, breaking them up. Stir in seasonings. Bring to a boil and reduce heat to moderate. Cover and cook 45 minutes, or until lentils are tender. Add more water if necessary. Adjust seasonings with salt and pepper to taste. Serve over brown rice. This makes a lot of chili! Enjoy!! FATFREE DIGEST V96 #68 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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