Vegetarian Chili Recipe
Low in fat, full of flavor, this vegetarian chili recipe is simple to make.
1 onion - chopped
1 carrot - sliced
1 small zucchini - chopped
8 to 10 mushrooms, chopped
1 small head broccoli, chopped
1 20 oz can tomato puree
1 3 oz can corn kernels (or 1/4 cup frozen corn)
1 12 oz can kidney beans
1 TBS. oil
1/4 cup red lentils
1/2 cup brown lentils
1 tsp. of :
red pepper (cayenne)
half tsp. of:
Vary seasonings to suit taste
Sauté onions in oil until soft, then add the carrots. Cook until
carrots begin to soften, and then add the rest of the vegetables.
Once the broccoli and the zucchini turn bright green liberally
sprinkle on the chili powder. Continuing sautéing for an additional
Add the tomatoes, corn, and beans. Stir well.
Add lentils and water - equal amounts water to lentils. Simmer
until the brown lentils are soft and the red lentils dissolve - about
Serve chili with rice or pasta and grated cheddar cheese. Corn bread makes a nice side dish.