We never met a chili we didn't like. This veggie version is no exception.
- 2 tablespoons vegetable oil
- 1 10-ounce package frozen chopped onions
- 1 10-ounce package frozen chopped green pepper
- 1 tablespoon bottled minced garlic
- ¼ cup chili powder
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 2 14 and ½-ounce cans Mexican-style stewed tomatoes
- 1 15-ounce can lentils, rinsed and drained
- 1 15-ounce can red kidney beans or pinto beans, rinsed and drained
- 1 15 and ¼-ounce can whole kernel corn, drained
- In a large pot over medium heat, heat the vegetable oil.
- Add the onion, pepper, and garlic, and cook until tender, about 10 minutes.
- Add the chili powder, cumin and salt, stirring well to mix. Cook for 2 minutes to release flavors, stirring frequently.
- Add the tomatoes, lentils, kidney beans or pinto beans, and corn, stirring well to mix.
- Bring to a boil, cover, reduce the heat to low, and simmer for 10 minutes.
- Chili powder and cumin are the "hot-makers" in this recipe. Feel free to adjust them, according to your tolerance.
- Serve the individual bowls of chili with shredded sharp Cheddar cheese, a dollop of sour cream and/or a scoop of leftover rice on top.