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Hearty Meatless Chili

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Ingredients
  Onion soup mix/Onion-mushroom/beefy mushroom soup mix 1 Tablespoon (1 Envelope)
  Water 4 Cup (64 tbs)
  Canned chickpeas/Garbanzos 16 Ounce, drained, rinsed (1 Can)
  Canned red kidney beans 16 Ounce, drained, rinsed (1 Can)
  Canned whole peeled tomatoes 14 1⁄2 Ounce, drained, chopped (Reserve Liquid, 1 Can)
  Lentils 1 Cup (16 tbs), rinsed
  Celery stalk 1 Large, coarsely chopped
  Chili powder 1 Tablespoon
  Ground cumin 2 Teaspoon
  Garlic clove 1 Medium, finely chopped
  Crushed red pepper 1⁄4 Teaspoon
Directions

MAKING
1. In a large Dutch oven or stock pot, combine all the ingredients.
2. Place pot over a medium flame.
3. Boil the liquid for a few minutes.
4. Stir the mixture and reduce the flame.
5. Cover the pot and simmer 20 minutes until the lentils are almost cooked.
6. Uncover the pot and continue simmering the soup for another 30 minutes or until the liquid has evaporated and the lentils are soft and mushy. Stir the mixture occasionally while it simmers. To check the lentils, press between your thumb and forefinger. If the lentils are not mushy, continue cooking till they are soft and all the water has been absorbed.
7. Taste the chili for seasoning and adjust to your liking.

SERVING
8. Dish the chili into a large tureen or ladle onto a bed of brown or white steamed rice.
9. Garnish with grated Cheddar cheese if desired.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
6

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