False Alarm Vegetable Chili

By Dixie8686

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 jalapeno 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) red kidney beans, drained and rinsed
• 1 (15-ounce) pinto beans, drained and rinsed
• 1 stewed (28-ounce) 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

Details

Servings 10

Preparation

Step 1

1.In a large soup pot, heat olive oil over medium heat. Add onion, green and red peppers, carrot, jalapeno 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.