Here is a chili recipe given to me by my grandchild's God-mother, Mary:
Vegetarian Bean Chili
1 tablespoon + 1 teaspoon oil
1 cup chopped onions
1 cup chopped carrots (or sliced)
1 seeded and diced bell pepper (green, red, yellow or orange)
1 cup chopped celery (or sliced)
2 garlic cloves chopped
1 Jalapeno pepper seeded, membranes removed, and very finely chopped
1 tablespoon + 1 teaspoon chili powder
1-1/2 teaspoons ground cumin
1 teaspoon dried oregano leaves
1/8 teaspoon ground cloves
1 pound (16 ounces rinsed, drained, canned beans)
6 ounces of dried lentils (any color—brown, red, green)
1 can chopped tomatoes (14.5-16 ounce can)
1- 6 ounce can of tomato paste
2 Cups vegan broth (Use bouillon cube-any flavor [beef, chicken, or vegetable] follow package directions for amount of bouillon to make 2 cups of liquid)
1. First prepare and measure all ingredients in separate containers as follows:
a. Onions and garlic
b. Carrot, bell pepper, celery, and jalapeno pepper.
c. Chili powder, cumin, oregano, cloves
d. Lentils (dry weight)
e. Beans (cooked, drained weight)
f. Open can of chopped tomatoes, open can of tomato paste at both ends and set can in a bowl or dish.
g. Dissolve vegan cube in 2 cups of hot water.
2. In large heavy sauce pan (5 quart), heat oil over medium heat. Add onions and garlic cook approximately 5 minutes or until onion is clear.
3. Add carrot, bell pepper, celery, and jalapeno pepper, cover pan, and cook an additional 5 minutes.
4. Add ¾ cup plain water.
5. Add chili powder, cumin, oregano, and cloves; sauté, stirring another minute.
6. Add beans and lentils; stir to combine.
7. Add tomatoes and 2 Cups of broth. Stir well.
8. Bring to a boil over high heat, cover, and reduce heat and simmer, stirring occasionally, until lentils are tender, about 30 minutes.
9. When lentils are tender, uncover pot and cook over medium heat, stirring occasionally, until beans and lentils are falling apart and chili has achieved desired consistency, about 15 minutes.
Note: Mary adapted this recipe from an original one found in The Weight Watchers Complete Cookbook & Program Basics (1994). New York: A Prentice Hall/Macmillan Company, p. 290.