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False Alarm Vegetable Chili




Source of Recipe


Martha Stewart


Recipe Introduction


This is one of Joe Bonanno’s most popular firehouse dishes. Choose a chili powder to suits your taste for heat. Leave the pot uncovered during simmering to allow the excess water to evaporate and the chili to thicken.


List of Ingredients




2 tablespoons olive oil
1 medium onion, chopped
1 green bell pepper, seeded and cut into 1/2-inch pieces
1 red bell pepper, seeded and cut into 1/2-inch pieces
1 large carrot, chopped medium
1 jalapeño pepper, seeded and minced, or 1/4 cup drained canned chopped green chiles
2 cloves garlic, minced
1 pound dried lentils, rinsed
1/3 cup tomato paste
1 15-ounce can red kidney beans, drained and rinsed
1 15-ounce can pinto beans, drained and rinsed
1 28-ounce can stewed tomatoes
1/3 cup chili powder
4 teaspoons ground cumin
1/4 teaspoon crushed red-pepper flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper



Recipe



1. In a large soup pot, heat olive oil over medium heat. Add onion, green and red peppers, carrot, jalapeño pepper, and garlic. Cook until the vegetables soften, about 5 minutes. Stir in 7 cups water, lentils, tomato paste, kidney beans, and pinto beans. Stir to blend, adding stewed tomatoes, chili powder, cumin, and crushed red-pepper flakes.

2. Bring to a boil. Reduce heat to medium-low, cover and simmer until lentils are tender, about 45 minutes. If the chili starts to dry out, add hot water as needed. Season with salt and pepper, and serve immediately.

Note: This recipe has been adapted from “The Healthy Firehouse Cookbook,” by Joseph T. Bonanno, Jr. Copyright © 1995 by Joseph T. Bonanno, Jr. Reprinted by permission of Broadway Books.