Vegetarian Lentil Chili
2c dried lentils
2 (or 1) 15oz cans kidney beans, undrained
2 medium onions, finely chopped
1 green pepper, finely chopped
1 celery stalk, finely chopped,
8 cloves garlic, minced (don't be shy, it's good!)
2 14 1/2 oz cans stewed tomatoes, undrained
1 15 oz can tomato sauce
1 6 oz can tomato paste
1/4 c green chili salsa
1 jalapeno chili, finely chopped
1/2 c chili powder
1 4 oz can diced green chillies, undrained
In Dutch oven, cover lentils with water and bring to boil. Reduce
head and simmer 40 minutes or until most of water has been absorbed.
Add remaining ingredients, stirring after each addition. Simmer
2 1/2 to 3 hours, stirring frequently. (Here, we set the slow
cooker on 3 1/2 out of 5, and cook for about 6 hours). Season to
taste with salt and pepper, if desired. Makes 6 to 8 servings.
Good with rice or heavy bread!