False Alarm Vegetable Chili

False Alarm Vegetable Chili

Choose a chili powder that suits your taste for heat.  Leave the pot uncovered during simmering to allow excess water to evaporate and the chili to thicken.

 Ingredients:

2 tablespoons olive oil

1 medium onion, chopped

1 clam shell mini sweet peppers, seeded and cut into 1/2-inch pieces

1 large carrot, chopped medium

2 cloves garlic, minced

1 pound dried lentils, rinsed

1/3 cup Muir Glen Organic Tomato Paste

1-15 ounce can Eden Organic Black Beans, drained

1-15 ounce can Eden Organic Cannelini Beans, drained

2-14.5 ounce Eden Organic Diced Tomatoes with Green Chiles

1/3 cup chili powder

4 teaspoons ground cumin

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

 Directions:

In a large soup pot, heat olive oil over medium heat.  Add onion, peppers, carrot and garlic.  Cook until the vegetables soften, about 5 minutes.  Stir in 7 cups water, lentils, tomato paste, and beans.  Stir to blend, adding tomatoes, chili powder, cumin and crushed red pepper flakes.

 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.  Serves 10.