Annette's vegetarian chili

Yield: 8 Servings

Measure Ingredient
NORWOOD
2 tablespoons OIL
1½ cup CELERY -- SLICED
½ cup ONION -- CHOPPED
10 millilitres GARLIC
1 tablespoon CHILI POWDER
¾ teaspoon CUMIN
2 cups WATER
½ cup LENTILS
16 ounces CAN TOMATOES IN JUICE --
CHOPPED
2 tablespoons TOMATO PASTE
2 tablespoons GREEN CHILIES -- CHOP
10 ounces RED KIDNEY BEANS -- DRAINED
& PEPPER TO TASTE
(HVSG28B)

IN LARGE SAUCEPAN COOK CELERY, ONION AND GARLIC STILL SOFT ABOUT 4 MIN. ADD CHILI POWDER AND CUMIN; COOK, STIRRING ONE MINUTE. ADD WATER AND BRING TO BOIL. ADD LENTILS REDUCE HEAT, COVER AND SIMMER 20 MINUTES. ADD TOMATOES AND THEIR JUICE, TOMATO PASTE, CHOPPED GREEN CHILIES, SALT AND PEPPER.

COVER AND COOK 25 MINUTES. ADD KIDNEY BEANS COOK AND STIR 5 MORE MINUTES.

SERVE OVER HOT RICE AND SPRINKLE WITH CHEESE.

Howard Saturday October 29th 05:18 pm pdt Formatted for MEAL MASTER by Elaine Radis, PRODIGY ID: BGMB90B: GEnie ID; E.RADIS Recipe By :

From: Ladies Home Journal- August 1991 File

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