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Yesterday was a stay-at-home kind of day. We holed up in our warm house while the snow pounded down all around us.Chili Bean Vegan

Chili was the menu item for dinner and it turned out so GOOD that I just had to share my recipe.

Vegetarian Bean Chili

1 can black beans
1 can pinto beans
1 can garbanzo beans
1 can tomato sauce
2 cans diced tomatoes (with juice)
2 teaspoons chili powder
1/4 teaspoon chili pepper flakes
1/2 teaspoon sea salt
5 carrots, diced
1/4 green pepper, diced
2 cups of water
1/4 cup red lentils, rinse and remove any stones

Place all ingredients, but the lentils, in a sauce pan and bring to a boil. Add the lentils slowly, while continually stirring (this keeps them from glopping together into a big ball). I have experienced the ball of lentils. This happens when you dump the washed lentils into the chili without mixing. You do not want to do this.

Simmer for 30 – 45 minutes until the carrots are tender.

We enjoyed the scenery of our winter wonderland as we dined on our fine bowl of chili.Tree Snow DSC07390

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