Vegetable Chili Recipe
Ingredients
2 teaspoons olive or canola oil
2 Spanish onions, coarsely chopped
4 cloves garlic, finely chopped
2 bell peppers, any combination of colors, coarsely chopped
1 small eggplant, peeled, if desired, and cubed, or 3 zucchini, cubed
1 tablespoon dried oregano
1-2 tablespoons chili powder
2 teaspoons crushed red pepper flakes
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1 16-ounce can or 2 cups cooked white beans, rinsed and drained
1 16-ounce can or 2 cups cooked black beans, rinsed and drained
4 16-ounce cans dark red kidney beans, rinsed and drained
1 cup dried lentils, washed and picked over for stones
2 20-ounce cans whole tomatoes, coarsely chopped, with juice
Chopped fresh cilantro or basil
Directions
1. Heat the oil in an 8-quart stockpot over medium heat. When the oil is hot, add the onions, garlic, peppers, eggplant or zucchini, and spices, and cook until the vegetables are golden, about 10 minutes.
2. Reduce the heat to low and add beans, lentils, and tomatoes, and cook, covered, for 1-2 hours, stirring occasionally.
3. Just prior to serving, add cilantro or basil.
2. Reduce the heat to low and add beans, lentils, and tomatoes, and cook, covered, for 1-2 hours, stirring occasionally.
3. Just prior to serving, add cilantro or basil.
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