Shortcut Chili

• 2 cups chopped onions
• 3 garlic cloves, minced or pressed
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 tablespoon minced canned chipotles in adobo sauce (see page 286)
• 1 red or green bell pepper, diced
• 1 15-ounce can of red kidney beans, drained
• 1 15-ounce can of lentils, undrained
• 1 15-ounce can of diced tomatoes
• 1 tablespoon minced fresh cilantro
• Sour cream (optional)

1. In a soup pot, saute the onions, garlic, and salt in the oil until soft, 5 to 10 minutes.
2. Add the chipotles and the bell peppers, cover, and cook for 2 minutes.
3. Stir in the beans, lentils, and tomatoes.
4. Cover and simmer on low heat for 5 to 10 minutes or until everything is hot.
5. Stir in the cilantro.
6. Serve topped with sour cream, if you wish.
7. In addition to or in place of the chipotles, add 2 teaspoons Chili Powder (page 235).
8. Serve spooned over Polenta (page 184)or Yellow Rice (page 179), or with cornbread or tortilla chips.
9. Then cool your palate with Mango Coconut Sorbet (page 271).

onions, garlic, salt, olive oil, chipotles, red, kidney beans, tomatoes, fresh cilantro, sour cream

Taken from www.epicurious.com/recipes/food/views/shortcut-chili-377086 (may not work)