Vegetarian Chili With Rice

• 1 Tbsp. vegetable oil
• 1 large yellow onion, chopped
• 1 medium carrot, peeled and chopped
• 3 cloves garlic, minced
• 1 medium green pepper, cored, seeded and chopped
• 1/2 c. lentils, rinsed and sorted
• 2 tsp. chili powder or to taste
• 1 tsp. ground cumin
• 1 bay leaf
• 1/8 tsp. cayenne pepper
• 1 (1 lb.) can low-salt tomatoes, chopped with their juice
• 1/2 c. each: chickpeas, black beans, pinto beans, cooked and drained
• 1/4 c. long grain rice

1. In a heavy Dutch oven (6-quart), heat vegetable oil over moderately low heat for 1 minute; add the onion, carrot, garlic and green pepper.
2. Cook, covered, 10 minutes or until vegetables are soft.
3. Add lentils, chili powder, cumin, bay leaf, cayenne pepper and tomatoes, along with a small amount of water if the mixture appears thick.
4. Cover; simmer for 10 minutes.
5. Add chickpeas, black and pinto beans.
6. Cover; simmer for 30 minutes or until lentils are tender.
7. Before the chili is done, cook the rice following package directions, omitting the salt.
8. Ladle chili over rice.
9. Serves 4.

vegetable oil, yellow onion, carrot, garlic, green pepper, lentils, chili powder, ground cumin, bay leaf, cayenne pepper, lowsalt tomatoes, chickpeas, long grain rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=418993 (may not work)