Submitted by Monique Muhammad
About the cook: I’m a culinary professional.. constant student and food lover! Cooking is my core being!
About the dish: A savory vegetarian lentil recipe that rivals the traditional meat chili!
National Origin: American
Estimated Time: 1 to 2 hours
1 organic jalapeño diced, seeds removed
1 organic red pepper chopped
1 organic yellow pepper chopped
1 organic large carrot peeled and diced
2 1/2 cups organic vegetable broth
2 15 oz cans organic tomato sauce
2 15 oz cans organic diced tomatoes
1 16 oz bag organic brown lentils, rinsed
2 15 oz cans organic small red beans, rinsed and drained
2-3 tablespoons organic chili powder we used 3 tablespoons
½ cup of organic Monterrey jack cheese
1 tablespoon organic cumin
Add Fresh cracked and grinder Organic Salt and black pepper to taste
Dice and chop all veggies and sauté them in a pan. Then add them to your stock pot with the organic lentils, veggie broth and one cup of water. Cook until the lentils are tender then introduce the rest of the ingredients. Stir well to combine. Cover. Turn flame to low and let slow cook for 1 hour.