Vegetable Lentil Chili Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 TB butter
2 TB vegetable oil
3 medium to large carrots, diced
3 stalks celery, diced
1 large onion, diced
2 cups fresh mushrooms, sliced (or 2 cans)
4 cloves garlic, minced
1 TB onion powder
1 tsp garlic powder
2 tsp salt or to taste
2 tsp pepper or to taste
2 tsp smoked or regular paprika
1 or 2 TB chili powder
2 large cans diced tomatoes
2 large cans crushed tomatoes
2 cups corn
1 large can red kidney beans
1 large can white kidney beans
1 can any other bean or bean mix of your choice
3 cups cooked or canned lentils
2 TB beef soup base in 1 cup hot water or stock
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Directions: |
Directions:Melt butter and heat oil together in a Dutch oven or large soup pot on the stove top at medium to medium high heat. Add carrots for 3-4 minutes, then celery for 2-3 minutes, then onion for 2-3 minutes and mushrooms for 2 minutes. Add garlic and spices and mix well. Add in tomatoes, corn, beans, and lentils. Mix well and thin with beef stock. Simmer for about 2 hours. Enjoy. |
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Number Of
Servings: |
Number Of
Servings:Serves many plus leftovers! |
Preparation
Time: |
Preparation
Time:30 mins to prep and 2 hours to simmer |
Personal
Notes: |
Personal
Notes: This is a mild chili. If you like it hot, add some dried chiles or hot sauce to your liking. Top it with grated cheese and sour cream. Serve with your favourite side bread or on top of vermicelli pasta.
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