Lentils replace meat in this wild west chili.
Serves: 8 cups
- 2 cups water
- 3/4 cup dried brown lentils, cleaned
- 1 can (14 1/2 ounces) tomatoes, crushed
- 1 medium green bell pepper, chopped
- 1 medium yellow onion, chopped
- 1 teaspoon crushed fresh garlic
- 2 tablespoons chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground allspice
- 1 can (15 ounces) tomato sauce
- 2 cups fresh or frozen (thawed) whole kernel corn
- Place all of the ingredients except for the tomato sauce and corn in a 2 1/2-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 30 minutes, or until the lentils are tender.
- Add the tomato sauce and corn to the lentil mixture. Stir to mix, cover, and simmer for 10 to 15 additional minutes.
- Ladle the chili into individual serving bowls, and serve hot.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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