False Alarm Vegetable Chili

Marc · 12-06-2007, 10:40 AM

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.

12-06-2007, 10:40 AM	#1 (permalink)
Marc Administrator GCB Senior Citizen Join Date: Dec 2004 Location: The hearts of women everywhere. Age: 28 Posts: 2,677 Rep Power: 46	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. __________________ GCB Myspace Need Guitar Tabs? Need Song Lyrics?