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    Vegetarian Three Bean Chili


    Source of Recipe


    From The American Institute for Cancer Research

    List of Ingredients




    1 Tbsp. vegetable oil
    1 large onion, chopped
    1 medium green pepper
    1 tsp. finely chopped fresh garlic
    1 cup dried lentils
    3 cups water
    1 (28 oz.) can diced tomatoes, undrained
    1 (8 oz.) can tomato sauce
    2 Tbs. chili powder
    2 tsp. cumin
    1 tsp. oregano
    1/2 tsp. salt
    1 (15 1/2 oz.) can Great Northern beans, drained
    1 (15 oz.) can kidney beans, drained
    reduced-fat cheddar cheese, optional
    jalapeno slices, optional

    Recipe



    In a 4-quart saucepan, heat the oil. Add the onion, green pepper, and
    garlic, and cook over medium-high heat, stirring occasionally, until
    vegetables are tender. Stir in the lentils and water, and continue
    cooking until the mixture comes to a full boil. Reduce the heat to
    low and cook until the lentils are tender, or about 25-30 minutes.
    Stir in the remaining ingredients, except the beans, cheese and
    jalapeno slices, if using. Continue cooking until the chili is
    slightly thickened and the flavors are blended, approximately 15-20
    minutes. Stir in the beans and continue cooking until it is evenly
    heated. Serve, if desired, with shredded cheese and jalapenos.

    Each of the 8 servings contains 248 calories and 3 grams of fat.

 

 

 


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