This is another one of the first recipes I tried when Josh and I started changing our diet. It can be a little time consuming with all the chopping involved, but it's worth it in my opinion. It's so hearty and filling while still being great for you. And it makes plenty for leftovers too. I had to edit this post, cause I forgot that I totally wanted to use it as my entry in The Well-Seasoned Cook's Legume Love Affair Event, which you can read more about here. This recipe is legume crazy!
False Alarm Vegetable Chili
Recipe from Martha Stewart; Serves 10
2 tablespoons olive oil
1 medium onion, chopped
1 green bell pepper, chopped into 1/2" pieces
1 red bell pepper, chopped into 1/2" pieces
1 large carrot, chopped medium
1 jalapeno pepper, seeded and minced
2 garlic cloves, minced
1 pound dried lentils, rinsed
1/3 cup tomato paste
1 15 oz. can red kidney beans, drained and rinsed
1 15 oz. can pinto beans, drained and rinsed
28 oz. 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
- In a large soup pot, heat olive oil over medium heat. Add onion, green and red peppers, carrots, jalapeño, and garlic. Cook until 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.
- 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.