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Lentil Chili

chili, beans, low-fat, vegan

2 cup lentils
5 cup water
28 oz canned tomatoes
1 bell pepper, chopped
2 jalapenos, chopped
1 large onion, chopped
4 garlic cloves, minced
1 tablespoon chili powder
2 teaspoon cumin
1 teaspoon oregano salt to taste more cayenne; to taste

Rinse the lentils and cook until soft. There will be extra water, but since this is soup, that's okay. Add the tomatoes and veggies, and cook until the onion is soft. Add the spices to taste. Variations: As someone else pointed out, adding bulgur (or brown rice) is tasty and satisfying. Add 1/2 cup of grain to the lentils and add another 1 cup of water. Shredded carrots and corn are also good. In fact, I've found that you can make just about any gloopy mass into chili by adding chili powder. :-) Kidney beans are also very good in this recipe. Tanya Heikkinen theikkinen@marvin.ag.uidaho.edu University of Idaho From Fat- Free Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

Yield: 6 servings

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