Vegetarian Chili

Canned tomatoes and beans make this a simple chili to prepare. Serve it with brown rice for a complete protein!

INGREDIENTS

• 2 Tbsp vegetable oil
• 1 1/2 cups sliced celery
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 Tbsp chili powder
• 3/4 tsp ground cumin
• 2 cups water
• 1/2 cup dry lentils
• 16 oz. can tomatoes in juice, chopped
• 2 Tbsp tomato paste
• 1/4 tsp salt
• 1/8 tsp cayenne pepper
• 5 oz. can chickpeas, drained
• 5 oz. canned kidney beans, drained

METHOD

1. In large saucepan, heat the oil over medium heat.
2. Add celery, onion and garlic. Cook, stirring 5 minutes or until soft.
3. Add chili powder and cumin. Cook, stirring 1 minute.
4. Add water and bring to a boil.
5. Add lentils. Reduce heat, cover and simmer 20 minutes.
6. Add tomatoes and juice, tomato paste, salt and cayenne.
7. Cover and cook 25 minutes or until lentils are tender.
8. Add kidney beans and chickpeas. Cook, stirring 5 minutes. Serve over hot rice.

Serves 4.