Back to False Alarm Vegetable Chili All Reviews for False Alarm Vegetable Chili - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery False Alarm Vegetable Chili Recipe Summary Servings: 10
Ingredients Ingredient Checklist 2 tablespoons olive oil 1 medium onion, chopped 1 green bell pepper, seeded and cut into 1/2-inch pieces 1 red bell pepper, seeded and cut into 1/2-inch pieces 1 large carrot, chopped medium 1 jalapeno pepper, seeded and minced, or 1/4 cup drained canned chopped green chiles 2 cloves garlic, minced 1 pound dried lentils, rinsed 1/3 cup tomato paste 1 (15-ounce) can red kidney beans, drained and rinsed 1 (15-ounce) can pinto beans, drained and rinsed 1 (28-ounce) can stewed tomatoes 1/3 cup chili powder 4 teaspoons ground cumin 1/4 teaspoon crushed red-pepper flakes 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper
Gallery False Alarm Vegetable Chili
Recipe Summary Servings: 10
Gallery
False Alarm Vegetable Chili
False Alarm Vegetable Chili
False Alarm Vegetable Chili
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 2 tablespoons olive oil 1 medium onion, chopped 1 green bell pepper, seeded and cut into 1/2-inch pieces 1 red bell pepper, seeded and cut into 1/2-inch pieces 1 large carrot, chopped medium 1 jalapeno pepper, seeded and minced, or 1/4 cup drained canned chopped green chiles 2 cloves garlic, minced 1 pound dried lentils, rinsed 1/3 cup tomato paste 1 (15-ounce) can red kidney beans, drained and rinsed 1 (15-ounce) can pinto beans, drained and rinsed 1 (28-ounce) can stewed tomatoes 1/3 cup chili powder 4 teaspoons ground cumin 1/4 teaspoon crushed red-pepper flakes 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper
Directions
In a large soup pot, heat olive oil over medium heat. Add onion, green and red peppers, carrot, jalapeno pepper, and garlic. Cook until the vegetables soften, about 5 minutes. Stir in 7 cups water, lentils, tomato paste, kidney beans, and pinto beans. Stir to blend, adding stewed tomatoes, chili powder, cumin, and crushed red-pepper flakes.
Bring to a boil. Reduce heat to medium-low, cover and simmer until lentils are tender, about 45 minutes. If the chili starts to dry out, add hot water as needed. Season with salt and pepper, and serve immediately.
Reviews (5)
Add Rating & Review 72 Ratings 5 star values: 28 4 star values: 25 3 star values: 12 2 star values: 7 1 star values: 0
Reviews (5)
Add Rating & Review 72 Ratings 5 star values: 28 4 star values: 25 3 star values: 12 2 star values: 7 1 star values: 0
Add Rating & Review
72 Ratings 5 star values: 28 4 star values: 25 3 star values: 12 2 star values: 7 1 star values: 0
72 Ratings 5 star values: 28 4 star values: 25 3 star values: 12 2 star values: 7 1 star values: 0
72 Ratings 5 star values: 28 4 star values: 25 3 star values: 12 2 star values: 7 1 star values: 0
5 star values: 28 4 star values: 25 3 star values: 12 2 star values: 7 1 star values: 0
Martha Stewart Member Rating: Unrated 02/24/2015 This recipe is terrific - full of flavour and very "meaty" tasting (thanks to the lentils, I think) and satisfied our whole family. Great for those trying to eat less meat, but don't want to compromise on taste! Martha Stewart Member Rating: Unrated 03/15/2013 Martha says to leave the pot UNCOVERED during simmering, but the recipe says to COVER it. Confusing. I wasn't particularly impressed with this recipe. The lentils took longer than 45 minutes to cook, maybe because the tomatoes were added at the same as the lentils. Don't acidic ingredients like tomatoes prevent legumes from softening? If I were to make again, I'd make it spicier (leave in jalapeno seeds and/or use more cayenne, increase the garlic, and use only half the amount of lentils. Martha Stewart Member Rating: Unrated 02/18/2013 I made this last night and this is another easy recipe and very flavorful. I added black beans when I made it. This was a big hit. Martha Stewart Member Rating: Unrated 02/17/2013 Delicious-- great flavors, and the lentils make this a really hearty vegetarian option. Super easy to put together and the flavors really come together after simmering for about an hour. I'll definitely be making this again! Martha Stewart Member Rating: Unrated 08/10/2008 i think this may be a great idea for a cold winter day, because ti is a very warm meal.Martha Stewart Member
Rating: Unrated 02/24/2015
This recipe is terrific - full of flavour and very “meaty” tasting (thanks to the lentils, I think) and satisfied our whole family. Great for those trying to eat less meat, but don’t want to compromise on taste!
Rating: Unrated
Rating: Unrated 03/15/2013
Martha says to leave the pot UNCOVERED during simmering, but the recipe says to COVER it. Confusing. I wasn’t particularly impressed with this recipe. The lentils took longer than 45 minutes to cook, maybe because the tomatoes were added at the same as the lentils. Don’t acidic ingredients like tomatoes prevent legumes from softening? If I were to make again, I’d make it spicier (leave in jalapeno seeds and/or use more cayenne, increase the garlic, and use only half the amount of lentils.
Rating: Unrated 02/18/2013
I made this last night and this is another easy recipe and very flavorful. I added black beans when I made it. This was a big hit.
Rating: Unrated 02/17/2013
Delicious– great flavors, and the lentils make this a really hearty vegetarian option. Super easy to put together and the flavors really come together after simmering for about an hour. I’ll definitely be making this again!
Rating: Unrated 08/10/2008
i think this may be a great idea for a cold winter day, because ti is a very warm meal.
All Reviews for False Alarm Vegetable Chili
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for False Alarm Vegetable Chili
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
