VEGETARIAN LENTIL CHILI

VEGETARIAN LENTIL CHILI image

Yield 6 servings

Number Of Ingredients 19

2 large celery stalks, chopped
1 each green and red pepper, coarsely chopped
1 onion, chopped
1/2 cup water
4 cloves garlic, minced
1 tbsp olive oil
3/4 cup dry lentils
3/4 cup uncooked quinoa or dry bulgur wheat
2 tbsp flax seed or ground flax (optional)
28-oz can low-salt crushed tomatoes
6 ounces canned tomato paste
4 cups low-fat, low-sodium vegetable broth
2 to 4 tbsp chili powder
1 tbsp ground cumin
1/2 tbsp red chili pepper flakes
salt and freshly ground black pepper
1 large tomato, chopped
chopped green onions or cilantro for garnish
low-fat sour cream

Steps:

In a large saucepan, combine the celery, peppers, onion, and water. Cook over high heat until the vegetables begin to soften and the water evaporates, about 5 minutes. Add the garlic and olive oil, and cook for 3 minutes. Stir in the lentils, quinoa or bulgur wheat, flax seed, crushed tomatoes, tomato paste, broth, chili powder, ground cumin, and salt and pepper to taste. Bring to a boil. Add chopped tomato, reduce heat to low and simmer for 30 minutes or until the lentils are tender. Garnish with green onions or cilantro and serve with low-fat sour cream.

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