False Alarm Vegetable Chili
This is a low fat alternative to "Dad's Chili." But not the same.
10 servings
| 2 tablespoons | olive oil |
| 1 | medium onion, chopped |
| 1 | green pepper, cut into 1/2-inch pieces |
| 1 | red bell pepper, cut into 1/2-inch pieces |
| 1 | jalapeƱo, seeded and minced |
| 1 clove | garlic, minced |
| 2 | carrots, medium, sliced 1/4ā |
| 1/3 cup | tomato paste |
| 4 cups | beef bouillon |
| 3 cups | water |
| 1 pound | dried lentils |
| 1 | 15 oz. can red kidney beans |
| 1 | 15 oz. can pinto beans |
| 1 | 28 oz. can stewed tomatoes |
| 1/3 cup | chili powder |
| 4 teaspoons | cumin seed, crushed |
| 1 | bay leaf |
| 2 teaspoons | oregano |
| 1 tablespoons | dried basil |
| 1/4 teaspoon | crushed red-pepper flakes |
| 1/4 teaspoon | celery salt |
| 2 tablespoons | ground coriander |
| to taste | salt and pepper |
Steps:
- In a large stock pot, heat olive oil over medium heat. Add onion, green and red peppers, jalapeƱo, garlic and carrots. Cook until vegetables soften, about 5 minutes. Stir in tomato paste, bouillon, water, lentils and beans. Add stewed tomatoes, chili powder, cumin, bay leaf, oregano, basil, red-pepper flakes, celery salt and coriander.
- Bring to a boil. Reduce heat to medium-low, cover and simmer until lentils are tender, about 45 minutes to an hour. If chili is too watery, simmer uncovered to desired thickness. Season with salt and pepper. Serve immediately.