Three Bean Chili

A friend passed along this recipe last week.  She got it from a friend who found it in the Cary Academy Family Cookbook.  Like all recipes, Dawn and I tweak them and make them our own.  It makes a lot of chili so you might want to share some with a neighbor or friend.  

Enjoy!

-leanne

Three Bean Chili

3 T vegetable broth

1 large yellow onion, peeled and chopped

2 med carrots, peeled and chopped

3 cloves garlic, minced

1 med. green pepper, cored, seeded and chopped

½ cup lentils, rinsed (I used red lentils, but any color will do)

2 tsp chili powder

1 tsp ground cumin

1 bay leaf

1 (1-lb) can chopped tomatoes, undrained

1 14.5 oz can tomato sauce

1 can chickpeas, drained & rinsed

1 can black beans, drained & rinsed

1 can pinto or kidney beans, drained & rinsed 

(You can really use 3 of your favorite beans, but I would definitely include the chick peas.)

Heat vegetable broth in large pot on stove.  Add onion, carrot, garlic and green pepper.  Saute until soft.  Add lentils, chili powder, cumin, bay leaf and, tomato sauce, & undrained tomatoes.  Cover and simmer for 10 minutes.  (Lentils will not be soft yet.)

Add chickpeas, black beans, and pinto or kidney beans.  Cover pot.  Reduce heat, and simmer for about 30 minutes or until lentils are tender.

Stir frequently.  If mixture gets too thick or begins to burn on bottom, add water.  I added between 1- 2 cups of water as it was cooking.

I have not tried it in the crock pot, but the person who shared this recipe said to throw everything in without sautéing the first step.  I would add 1 - 2 cups of water as well.  Cook on low for six to seven hours.