Vegetable Chili

Ingredients

• 2.0 15ml Vegetable oil, olive
• 2.0 medium (2-1/2" dia) Onions, raw
• 4.0 clove Garlic, raw
• 2.0 medium (approx 2-3/4" long, 2-1/2" dia) Peppers, sweet, green, raw
• 250.0 g Mushrooms, white, raw
• 1.0 250ml Lentils, raw
• 500.0 g Beans, black turtle, mature seeds, canned
• 250.0 g Beans, kidney, red, canned, drained solids
• 1580.0 g Tomatoes, crushed, canned
• 245.0 g Tomato sauce, canned, no salt added
• 720.0 g Soup, broth, vegetable, ready-to-serve
• 2.0 15ml Spices, chili powder
• 1.0 15ml Spices, cumin seed
• 2.0 15ml Spices, paprika
• 1.0 tsp, ground Spices, oregano, dried

Instructions

1. Heat oil in the biggest pot you own. Cook onions 5 minutes until soft, add garlic for 1 minute.

2. Add peppers and mushrooms. Cook 8 minutes until the mushrooms release their water and it cooks off.

3. Add spices, stir 30 seconds until fragrant.

4. Add lentils, both beans, tomatoes, tomato sauce, broth. Bring to a boil.

5. Reduce to a simmer, lid ajar, 40 minutes. Stir occasionally until lentils are tender.

6. Taste and adjust salt. Add a splash of vinegar if it tastes flat.