Vegetarian Chili
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.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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