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Bean Posted May 31, 2006 09:48 AM
I got this off the net 6 or 7 years ago & it's always a favorite. It makes a lot, so you could cut it back. I simmer this for a couple hours and think it tastes even better the next day.
False Alarm Vegetable Chili with Joe
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.
Source - Martha Stewart Living
I got this off the net 6 or 7 years ago & it's always a favorite. It makes a lot, so you could cut it back. I simmer this for a couple hours and think it tastes even better the next day.
False Alarm Vegetable Chili with Joe
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.
Source - Martha Stewart Living