Lentil Chili    No. 264                               Yields 12 Servings
 
    1/3 cup       olive oil                              inch dice
      1 medium    onion, cut into 1/2-      19 oz        canned red kidney
                  inch dice                              beans, rinsed and
      2 cloves    garlic, minced                         drained
      1 medium    carrot, peeled,            1 cup       canned garbanzo beans
                  coarsely chopped in                    cooked, rinsed and
                  food processor                         drained
      7 cups      water                      2 cups      tomatoes, whole, in
    1/3 cup       tomato paste                           puree
      2 cups      lentils, brown, picked   1/3 cup       chili powder
                  over, rinsed and           4 tsps      cumin, ground
                  drained                  1/4 tsp       red pepper flakes
      1           green pepper, deribbed                 salt, to taste
                  cut in 1/2-inch dice                   black pepper, fresh,
      1           red pepper, sweet,                     to taste
                  deribbed, cut in 1/2-
 
 Heat the olive oil in a large heavy pot.
 Saute the onions, garlic and carrot over medium heat until the carrot is
 tender.
 Add the water, tomato paste, lentils, green and red pepper, garbanzo and
 kidney beans.
 Add the tomatoes, breaking them up against the side of the pot as you do.
 Add and stir in the chili powder, cumin and red pepper flakes.
 Bring to a boil.
 Reduce heat to moderate.
 Cover.
 Cook 45 minutes or until lentils are tender but not mushy.
 Add more water if necessary.
 Adjust seasoning to taste.
 Serve alone or over plain boiled white rice.