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Spicy Lentil and Bean Chili




Source of Recipe


Cooking Pleasures Dec 03/Jan 04






Recipe Introduction


If you like your chili spicy, this vegetarian version may become a favorite. If you prefer it less spicy, replace one or both of the cans of chile-spiked tomatoes with unseasoned diced tomatoes. As accompaniments, serve grated pepper Jack or cheddar cheese, coarsely chopped fresh cilantro, chopped green onions and reduced-fat sour cream.





List of Ingredients



• 2 tsps extra-virgin olive oil
  
• 1 cup chopped onion
  
• 1 cup diced carrots
  
• 3 garlic cloves, minced
  
• 5 tsps chili powder
  
• 4 tsps ground cumin
  
• 1 tsp dried oregano
  
• 4 cups reduced-sodium vegetable broth
  
• 3/4 cup brown lentils, rinsed
  
• 2 (10-oz) cans diced tomatoes with green chiles
  
• 2 (14 1/2-oz) cans dark red kidney beans, drained, rinsed
  
• 1/4 tsp freshly ground pepper
  






Instructions



1. Heat oil in Dutch oven or large pot over medium heat until hot. Add onion and carrots; cook, stirring frequently, 3 to 5 minutes or until softened. Add garlic, chili powder, cumin and oregano; cook and stir 30 seconds. Add broth and lentils; bring to a simmer. Reduce heat to medium-low; cover and simmer 25 minutes.
   
2. Add tomatoes, beans and pepper; return to a simmer. Cook, covered, 10 to 15 minutes or until lentils are tender. Spoon into bowls.
   






Final Comments


Makes 8(1 1/4-cup) servings