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Vegan/Vegetarian Recipes to fit the vegan and vegetarian alike.


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Old 12-06-2007, 11:40 AM
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False Alarm Vegetable Chili

Serves: 10 servings

2 tb Olive oil
1 Onion, chopped
1 Green bell pepper, chopped
1 Red bell pepper, chopped
1 Carrot, chopped
1 Fresh hot green chile pepper, seeded, minced
(or 1/4 cup drained canned chopped green
Chiles) - I use 3 or 4 jalapenos
2 Garlic cloves, finely chopped
1 lb Dried lentils, rinsed
1/3 c Tomato paste (1 small can)
1 cn Red kidney beans, drained, rinsed (I use 2 cans)
1 cn Pinto beans,(15 oz), drained, rinsed
1 cn Stewed tomatoes, (28 oz)
1/3 c Chile powder
4 ts Ground cumin
1/4 ts Crushed hot red pepper flakes
1/4 ts Coarse salt
1/4 ts Freshly ground black pepper


In a large soup pot, heat the olive oil over medium heat. Add onion, green and red peppers, carrot, chile pepper, and garlic. Cook until the vegetables soften, about 5 minutes. Stir in 7 cups water (I use 9 cups), lentils, tomato paste, kidney beans, and pinto beans. Stir to blend, adding stewed tomatoes, chile powder, cumin, and crushed red pepper flakes. Bring to a boil. Reduce heat to medium-low, cover and simmer until the lentils are tender, about 45 minutes. If the chile starts to dry out, add hot water as needed. Season with salt and pepper and serve immediately. Serves 10.
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Cn red kidney beans, drained ingredient This thread Refback 05-30-2008 04:10 PM

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