Lentil Chili(You'Ll Never Miss The Meat In This Super-Delicious Low-Fat

• 1/3 c. olive oil
• 1 medium onion, cut into 1/2-inch chunks
• 2 garlic cloves, minced
• 1 medium carrot, peeled and coarsely chopped
• 7 c. water
• 1/3 c. tomato paste
• 2 c. (about 12 oz.) brown lentils, rinsed
• 1 green pepper, cut into 1/2-inch chunks
• 1 sweet red pepper, cut into 1/2-inch chunks
• 1 (19 oz.) can red kidney beans, rinsed and drained
• 1 c. canned, cooked garbanzo beans, rinsed and drained
• 2 c. canned whole tomatoes in puree
• 1/3 c. chili powder
• 4 tsp. ground cumin
• 1/2 tsp. dried red pepper flakes or more if desired
• salt and freshly ground black pepper to taste
• 4 whole large chicken breasts
• 12 corn tortillas, torn into strips or more if desired
• 1 can golden mushroom soup
• 1 can cream of chicken soup
• 1 can salsa sauce
• 1 large can chopped green chilies
• 1 medium onion, minced
• 1 to 1 1/2 c. white wine or chicken broth
• Tillamook cheese, shredded or cheese of choice
• 4 slices bacon
• chicken pieces to serve 4
• 2 to 3 Tbsp. oil
• 1 c. long grain rice
• 1 medium onion, cut in wedges
• 1 clove garlic, minced
• 1 (7 1/2 oz.) can tomatoes (can use larger can as well)
• 1 c. fresh mushrooms, sliced
• 1/2 c. dry white wine
• 2 tsp. instant chicken bouillon granules
• 1/4 tsp. dried basil
• salt and pepper to taste
• 4 Tbsp. snipped parsley
• 1 lb. shrimp, uncooked
• 1 1/2 c. Best Foods mayonnaise
• 2 Tbsp. capers
• 1 Tbsp. Heinz India relish (sweet pickle relish)
• 1 Tbsp. dry mustard
• grated rind of 2 lemons
• 1/2 tsp. anchovy paste, dissolved in 1 tsp. garlic vinegar or red wine
• 1/4 c. parsley, finely chopped
• 1/4 c. green onions, finely chopped
• 6 chicken breasts or 1 chicken, cooked and cut up
• 1 doz. flour tortillas, cut in 1-inch strips or quarters
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 c. part milk and part chicken broth
• 1 onion, chopped fine
• 1 (7 oz.) can Ortega green chili salsa
• 1 lb. or less cheese, grated or 1/2 Cheddar and 1/2 Jack
• 1/4 c. salad oil
• 1 large onion, finely chopped
• 1 each: large red and green bell pepper, seeded and chopped
• 1 tsp. ground coriander
• 1/2 tsp. ground cinnamon
• 2 medium-size sweet potatoes, peeled and cut into 1/2-inch cubes
• 2 large tomatoes, peeled and chopped
• 1/4 c. water
• 1 Tbsp. lemon juice
• 1/2 tsp. saffron threads
• 2 c. cooked, drained garbanzo beans or 1 (15 oz.) can garbanzo beans, drained
• salt
• Hot Pepper Sauce (recipe follows)
• 1 medium-size zucchini, chopped
• 4 c. hot cooked couscous (prepared according to pkg. directions) or hot cooked brown rice, bulgur or millet

1. Heat oil in 5-quart kettle over medium heat; add onion, red and green bell peppers, coriander and cinnamon; cook, stirring occasionally, until onion is soft (about 5 minutes).
2. Stir in sweet potatoes and cook, stirring often, for 2 minutes.
3. Add tomatoes, water, lemon juice, saffron and garbanzos.
4. Season to taste with salt.
5. Cover, reduce heat and simmer for 15 more minutes.

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Taken from www.cookbooks.com/Recipe-Details.aspx?id=384624 (may not work)