Vegan Chili

• 1/2 lb. Brown Lentels
• 2 large onions, small dice
• 1/4 cup light Olive oil
• 3 14.5 oz. cans, Diced Tomatoes
• 2 C water
• 1 tsp. Garlic powder or 8 cloves Garlic, minced
• 2 tsp. Salt
• 4 tsp. ground Cumin
• 4 tsp. dried Oregano leaves
• 4 tsp. Cocoa powder
• 1/4 tsp. Cayenne pepper
• 1 C Cashews
• 2 15 oz. cans, "Dark Red" kidney beans
• 8 oz. can, Green Beans
• 1 14 1/2 oz. can, "French Style" Julienne Carrots
• 1 13.25 oz. can, Petite Sweet Peas

1. 1. Sweat the onions in the olive oil using a skillet until they are carmelized.
2. 2. Place the onions, tomatoes, water, Garlic powder, Chili powder, salt, ground cumin, oregan leaves, cocoa, Cayenne pepper and cashews in a Dutch oven. Bring the mixture to a boil.
3. 3. Reduce heat and simmer.
4. 4. Meanwhile, prepare the Lentels by heating them in water according to the instructions on the Lentels package.
5. 5. After the tomato mixture has simmered 45 minutes, add the green beans, carrots, peas and letels. Simmer an additional 15 minutes.

brown lentels, onions, light olive oil, tomatoes, water, garlic, salt, ground cumin, oregano, cocoa, cayenne pepper, cashews, red, green beans, julienne carrots

Taken from www.epicurious.com/recipes/member/views/vegan-chili-1202822 (may not work)