BIG-BATCH VEGETARIAN LENTIL CHILI
4
14.5-oz. cans diced tomatoes
2
15-oz. cans red kidney
beans, rinsed and drained
i
12-oz. pkg. frozen chopped
green peppers
1
12-oz. pkg. frozen chopped
onions
2
cups dry red lentils, rinsed
and drained
'A
cup chili powder
2
Tbsp. garlic powder
i
8-oz. can tomato sauce
1
6-oz. can tomato paste
2
cups shredded Cheddar
cheese (4 oz.)
Tortilla chips (optional)
1. In 8-quart Dutch oven combine
undrained
tomatoes, rinsed and drained beans, 3 cups
water,
green peppers, onions, dry lentils, chili
powder, and garlic powder. Bring to boiling;
reduce heat. Simmer, covered, 30 minutes,
stirring occasionally.
2.
Stir in tomato sauce, tomato paste, and
Vs teaspoon
black pepper;
heat through. Serve
with shredded cheese and tortilla chips. Store
leftovers, covered, in the refrigerator for up to
3 days. Or divide among 1-quart freezer
containers and freeze for up to 3 months.
MAKES 6 (ABOUT 1V
2
-CUP) SERVINGS + LEFTOVERS.
Grand Prize
The best recipe o f the year will be aw arded a suite
o f appliances, w orth up to $10,000, from Frigidaire. See
page 113
fo r details.
photos BLAINE MOATS food styling GREG LUNA
