Recipe Name Lentil chili Submitted by Bonnie Recipe Description vegetarian chili Quantity 1 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 30 Ready In (minutes) 50

Ingredients Amount Measure Ingredient 3 cups, chopped Onion, chopped 10 cloves garlic, chopped 4 cups dry lentils 1 can, 15 oz (303 x 406) tomato sauce 1 can (28 fl oz) tomatoes canned, diced 1 can (16 fl oz) tomatoes canned, diced 1 can or bottle (12 fl oz) beer 6 cups stock, beef 4 cups chickpeas (2 15 oz. cans) 3 tablespoons chili powder 2 tablespoons Paprika 3 tablespoons Spices, ground cumin 1/8 teaspoon cayenne pepper 2 tablespoons oregano Steps Sequence Step 1 This is a chili made from lentils rather than beef. The beef stock can be changed for vegetable for those wanting a truly vegetarian dish. This makes a huge pot suitable for a big party. Serve with rice or corn chips and garnish with fresh chopped onions, tomotoes, grated cheese, soured cream and ripe olives. 2 chop onions and garlic and saute in a little olive oil until translucent. 3 add spices, (not oregano)stirring without allowing to burn. 4 Added picked and washed lentils and stir into onion/garlic/spice mixture 5 add all liquid ingredients and bring to very gentle boil. Reduce heat to simmer. 6 Add chick peas after rinsing 7 cover and allow to simmer for 30 minutes. Checking every 10 minutes or so to check for liquid content. If it becomes dry, add some water. 8 Check the done-ness of the lentils by pressing between fingers. Should be soft