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Category: Chili's, Soups, & Stews
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Recipe Source: cdkitchen.com
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Spicy Lentil And Bean Chili
Phyllis Bernstein's
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Serves/Makes: 8
Ready in: 30-60 minutes
- 2 teaspoons extra-virgin olive oil
- 1 cup chopped onion
- 1 cup diced carrots
- 3 cloves garlic, minced
- 5 teaspoons chili powder
- 4 teaspoons cumin
- 1 teaspoon dried oregano
- 4 cups vegetable broth
- 3/4 cup brown lentils, rinsed
- 2 cans (15 ounce size) dark red kidney beans, drained, rinsed
- 2 cans (10 ounce size) diced tomatoes with green chiles
- 1/4 teaspoon freshly ground black pepper
Heat oil in Dutch oven or large pot over medium heat until hot. Add onion and carrots; cook, stirring frequently, 3 to 5 minutes or until softened. Add garlic, chili powder, cumin and oregano; cook and stir 30 seconds. Add broth and lentils; bring to a simmer. Reduce heat to medium-low; cover and simmer 25 minutes. Add beans, tomatoes and pepper; return to a simmer. Cook, covered, 10 to 15 minutes or until lentils are tender. Spoon into bowls.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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