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VEGETARIAN CHILI WITH RICE
1 tablespoon vegetable oil
1 large yellow onion, chopped
1 medium-size carrot, peeled and chopped
3 cloves garlic, minced
1 medium size sweet green pepper, cored , seeded and chopped
1/2 cup dried lentils, rinsed and sorted
2 teaspoons chili powder or to taste
1 teaspoon ground cumin
1 bay leaf
1/8 teaspoon cayenne pepper
1 can (1 pound) tomatoes, chopped, with their juice
1/2 cup cooked and drained chick peas
1/2 cup cooked and drained black beans
1/2 cup cooked and drained pinto beans
3/4 cup long grained rice
In a heavy skillet or Dutch oven, heat the vegetable oil over
moderately low heat for one minute. Add the onion, carrot, garlic
and green pepper and cook, covered for 10 minutes or until the
vegetables are soft. Add the lentils, chili powder, cumin, bay
leaf, cayenne pepper and tomatoes, along with a small amount of
water if the mixture appears thick. Cover and simmer for 10 minutes.
Add the chick peas, black beans and pinto beans, Cover and simmer
for 30 minutes or until the lentils are tender. Before the chili
is done, cook the rice, following package directions. omitting the
salt. Ladle the chili over it and serve with a green salad. Serves
4
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V Vegetarian 09