 |
|
Chili - Alice Kuhar's Recipes
|
 |
MEATLESS LENTIL CHILI
From Dorothy Anderson, Genesee, Idaho
|
Dorothy says this is a favorite dish in her area, and is great as a vegetarian dish without meat. For a more traditional chili, add ground meat. She also sates not to soak lentils or split peas- However, chick peas do need it.
Ingredients:
2 1/2 cups (1 pound) USA lentils, rinsed
|
5 cups water
|
1 packet (1 ounce) dry onion soup mix
|
1 can (16 oz.). tomatoes or tomato sauce
|
1 1/2 teaspoons chili powder
|
1/2 teaspoon cumin
|
|
Directions:
In a large saucepan, bring lentils and water to a boil Add dry
onion soup mix and simmer for 30 minutes. Add the rest of the ingredients and simmer 30 minutes longer.
Serve over spaghetti, rice or corn chips. Garnish with cheese.
* Chili can also be used on pizza, in tacos, or as a dip.
|
|
NORTHWEST LENTIL CHILI
|
Ingredients:
1 can (32 oz.) tomato juice
|
2 cups diced, raw potatoes
|
1 can (15 oz.) garbanzo beans
|
1 cup diced carrots
|
1 cup USA lentils, washed
|
1 /2 cup diced onions
|
2 tablespoons chili powder
|
2 teaspoons beef bullion granules
|
1 teaspoon crushed basil
|
2 cloves garlic, minced
|
|
Directions:
Combine all ingredients in a Dutch oven and bring to a boil.
Reduce heat and simmer, covered, about 30 minutes or until lentils are tender.
|
|
|
|
|
|
