Five Bean Vegetarian Chili

Submitted by Gillian Spence

"A lowfat, low calorie vegan chili that gives lots of protein and tastes nice at the same time."

 

• Ready In: 1hr
• Ingredients: 18
• Serves: 16

ingredients

• 1 teaspoon olive oil
• 2 yellow onions, chopped
• 5 garlic cloves, chopped
• 2 red bell peppers, chopped
• 2 yellow bell peppers, chopped
• 1 (16 ounce) package lentils
• 1 (16 ounce) can black-eyed peas
• 1 (1 1/4 ounce) packet chili seasoning mix
• 2 tablespoons salt
• 2 teaspoons oregano
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon white pepper
• 1⁄4 teaspoon fresh ground pepper
• 2 (28 ounce) cans diced tomatoes (with liquid)
• 36 ounces water (2 tomato cans filled)
• 1 (15 ounce) can black beans, drained
• 2 (15 ounce) cans garbanzo beans, drained
• 3 tablespoons Tabasco sauce

directions

1. In a large kettle, heat olive oil over medium-low heat. Add onions, garlic and peppers. Cook, stirring occasionally 8 to 10 minutes until vegetables are soft and fragrant.
2. While vegetables are cooking, rinse lentils in a colander under running water. Add lentils and remaining ingredients to kettle.
3. Bring to a boil and simmer 30 to 45 minutes, stirring occauntil lentils are tender and chili is rich and thick.
4. Taste mixture for seasonings. If spicier chili is desired, add additional Tabasco sauce.
5. Serve with hot corn tortillas.

Reviews

[summerland]

I cook for 50 pregnant and new moms and this recipe always gets tons of compliments. Plus when I make it at home my kids love it. Thanks