Bean and Lentil Chili

Contributed By: Megs
Original Recipe

You can throw pretty much anything you need to get rid of into this chili and it's always good.

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Total Preparation Time: 1 hour
Ingredients: Bean & Legume
Actual Cooking Time: 1 hour
Number of Servings: 6
Origin: American
Special Features: Vegetarian
Meal Type: Entree

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Ingredients

2 tbs Canola oil
1 Onion, chopped
1 Carrot, finely diced
1 Celery stalk, finely diced
1 clove Garlic, minced
1 cup Mushrooms, sliced
2 Bell peppers, diced (I use green, red, and yellow)
1 Zucchini, cut into 1/2 inch chunks
1-28 oz Can crushed tomatoes
1 cup Vegetable stock
1-8 oz Can tomato paste
1/2 tsp Chili pwder
1/2 tsp Cumin
1/4 tsp Cayenne pepper
Dash of cinnamon
Dash of cocoa powder
1-15 oz Can kidney beans
1-15 oz Can black beans
1-15 oz Can garbanzo beans(chickpeas)
1 cup Dried lentils
Hot sauce to taste

Preparation

Saute the onion, celery, carrots, bell peppers, and garlic in the oil until onion begins to brown(don't let the garlic brown). Add the zucchini and mushrooms and saute another couple minutes or so. Add the lentils, tomatoes, tomato paste, vegetable stock and spices. Bring to a boil, reduce heat to low and let simmer for 50 minutes. Taste to adjust seasonings. Add beans and cook until beans are heated through.

Cook's Notes

If the chili seems liquid-y enough, drain the beans before adding, but if it could use some liquid use the canning liquid until desired consistency is reached.
Serve with crusty bread.