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LENTIL AND BEAN CHILI
This is spicy vegetarian chili
2 teaspoons extra-virgin olive oil
1 cup chopped onion
1 cup diced carrots
3 garlic cloves, minced
5 teaspoons chili powder
4 teaspoons ground cumin
1 teaspoon dried oregano
4 cups reduced-sodium chicken broth
3/4 cup brown lentils, rinsed
2 (15-oz.) cans dark red kidney beans, drained, rinsed
2 (10-oz.) cans diced tomatoes with green chiles
1/4 teaspoon freshly ground pepper
1. 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.
2. Add beans, tomatoes and pepper; return to a simmer. Cook, covered, 10 to 15 minutes or until lentils are tender. Spoon into bowls.
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