Vegetarian Chili

• 1 Tbsp. vegetable oil
• 1 large yellow onion, chopped
• 1 medium carrot, chopped
• 3 cloves garlic, minced
• 1 medium sweet green pepper, chopped
• 1/2 c. dried lentils, rinsed
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 1 bay leaf
• 1/8 tsp. cayenne pepper
• 1 (1 lb.) can tomatoes, chopped (with juice)
• 1/2 c. cooked and drained chickpeas
• 1/2 c. cooked and drained black beans
• 1/2 c. cooked and drained pinto beans

1. In a heavy 6-quart Dutch oven, heat the oil over low heat for 1 minute; add onion, carrot, garlic and green pepper and cook, covered, for 10 minutes or until vegetables are soft.
2. Add lentils, chili powder, cumin, bay leaf, cayenne pepper and tomatoes, along with a small amount of water if it seems thick. Cover and simmer 10 minutes.
3. Add chickpeas, black beans and pinto beans.
4. Cover and simmer for 30 minutes or more, until lentils are tender.
5. Serves 4.
6. Good served over rice.
7. Preparation time:
8. 15 minutes.
9. Cooking:
10. 50 minutes.

vegetable oil, yellow onion, carrot, garlic, sweet green pepper, dried lentils, chili powder, ground cumin, bay leaf, cayenne pepper, tomatoes, chickpeas, black beans, pinto beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=459077 (may not work)