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Northwest Chili




Source of Recipe


the web


List of Ingredients




1 cup chopped onion
2 large garlic cloves, minced
1 1/2 Tbs canola oil
1 cup dry lentils, rinsed
1 cup diced potato
1/2 cup shredded carrots
1 green bell pepper, seeded and chopped
1 Tbs chili powder, or to taste
2 1/2 cups water
2 tsp beef bouillon granules or 2 beef bouillon cubes
1 141/2-ounce can tomatoes
1 8-ounce can tomato sauce
1 15-ounce can chickpeas, drained and rinsed, or about 2 cups boiled
1/4 tsp crushed red pepper, or to taste
Salt, to taste
Freshly ground pepper, to taste

Recipe



In a large, heavy saucepan, cook onion and garlic in oil for 3 to 4 minutes. Add lentils, and stir to coat them with oil.

Add potatoes, carrots, bell pepper, chili powder, water, and bouillon. Bring to a boil. Reduce heat, cover, and simmer about 25 minutes, or until lentils are tender.

Add tomatoes, breaking them up as you do, and tomato sauce, chickpeas, and red pepper. Simmer for another 15 minutes. Season to taste with red pepper, salt, and black pepper.

Servings: 6