Annette's vegetarian chili
8 Servings
Ingredients
| Quantity | 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) | ||
Directions
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