Hearty meatless chili
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Env. Soup Mix * |
| 4 | cups | Water |
| 16 | ounces | (1 can) Chick Peas ** |
| 16 | ounces | (1 can) Red Kidney Beans *** |
| 14½ | ounce | (1 can) Tomatoes **** |
| 1 | cup | Lentils, Rinsed & Drained |
| 1 | each | Large Stalk Celery ***** |
| 1 | tablespoon | Chili Powder |
| 2 | teaspoons | Ground Cumin |
| 1 | each | Med. Clove Garlic Fine Chop |
| ¼ | teaspoon | Crushed Red Pepper |
Directions
* One of the following soup mixes can be used.
Onion, Onion-Mushroom, ** Use either chick peas or garbanzos, rinsed and drained. *** Rinse and drain the Kidney beans. **** Tomatoes should be whole peeled tomatoes UNdrained and chopped. ***** Celery stalk should be coarsely chopped.
~------------------------------------------------------ ~------------------ In large saucepan or stockpot, combine all ingredients. Bring to a boil, then simmer, covered, stirring occasionally, 20 minutes or until lentils are almost tender. Remove cover and simmer, stirring occasionally, an additional 30 minutes or until liquid is almost absorded and lentils are tender. Serve, if desired, over hot cooked brown or white rice and top with shredded cheddar cheese. Makes about 4 (2 cup) servings.