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Lentil Chili No. 264 Yields 12 Servings

Make Lentil Chili No. 264 Yields 12 Servings at home with Olive Oil Inch Dice, Onion Cut Into Canned Red Kidney, Inch Dice Beans Rinsed, Garlic Minced Drained, and Carrot Peeled Canned Garbanzo Beans. Serves 1. Scale it up or down for the number of people at the table.

Ingredients

• 1/3 cup
• 1
• Inch Dice Beans Rinsed
• 2 clove
• 1

Method (preview)

1. 1

   Coarsely chopped in cooked, rinsed and food processor drained

2. 2

   Heat the olive oil in a large heavy pot.

3. 3

   Saute the onions, garlic and carrot over medium heat until the carrot is tender.

4. 4

   Add the water, tomato paste, lentils, green and red pepper, garbanzo and kidney beans.

5. 5

   Add the tomatoes, breaking them up against the side of the pot as you do.

6. 6

   Add and stir in the chili powder, cumin and red pepper flakes.

7. 7

   Bring to a boil.

8. 8

   Reduce heat to moderate.

9. 9

   Cover.

10. 10

    Cook 45 minutes or until lentils are tender but not mushy.

11. 11

    Add more water if necessary.

12. 12

    Adjust seasoning to taste.

13. 13

    Serve alone or over plain boiled white rice.