Lentil Chili

Lentil Chili No. 264 Yields 12 Servings

1/3 cup olive oil inch dice
1 medium onion, cut into 1/2- 19 oz canned red kidney
inch dice beans, rinsed and
2 cloves garlic, minced drained
1 medium carrot, peeled, 1 cup canned garbanzo beans
coarsely chopped in cooked, rinsed and
food processor drained
7 cups water 2 cups tomatoes, whole, in
1/3 cup tomato paste puree
2 cups lentils, brown, picked 1/3 cup chili powder
over, rinsed and 4 tsps cumin, ground
drained 1/4 tsp red pepper flakes
1 green pepper, deribbed salt, to taste
cut in 1/2-inch dice black pepper, fresh,
1 red pepper, sweet, to taste
deribbed, cut in 1/2-

Heat the olive oil in a large heavy pot.
Saute the onions, garlic and carrot over medium heat until the carrot is
tender.
Add the water, tomato paste, lentils, green and red pepper, garbanzo and
kidney beans.
Add the tomatoes, breaking them up against the side of the pot as you do.
Add and stir in the chili powder, cumin and red pepper flakes.
Bring to a boil.
Reduce heat to moderate.
Cover.
Cook 45 minutes or until lentils are tender but not mushy.
Add more water if necessary.
Adjust seasoning to taste.
Serve alone or over plain boiled white rice.