Table Talk -
A hearty but quick-to-make chili packs in plenty of vegetables along with lentils and black beans. You'll be eating in just an hour from start to finish. A great source of fiber. If making it for children, cook it without the chili pepper. You can always take a bowl for the child, and then add the chili pepper.
Ingredients
° 2 tablespoons cooking oil
° 2 tsp minced garlic
° 1 tsp chili pepper (I use the paste)
° 1 pkg. taco seasoning spice
° 1 tsp cumin
° 1 small yellow onion, diced
° 1 medium green bell pepper, diced
° 1 medium yellow bell pepper, diced
° 1 (19 ounce) can kidney beans, undrained
° 1 (15 ounce) can black beans, undrained
° 1 (11 ounce) can whole kernel corn, drained
° 1 (19 ounce) can brown lentils, drained
° 1 (28 ounce) can diced tomatoes
° 1 bunch fresh cilantro, chopped
Heat the oil in a large pot over medium heat. Add the garlic, chili pepper, taco seasoning and cumin. Add the onion and peppers. Mix in the kidney beans, black beans, corn and lentils into the pot. Simmer, stirring occasionally 30 minutes, or until thickened. Top with cilantro to serve.
Chefs tip: to make this a hearty meal, add 1 pound of cooked ground turkey or beef when you add your onions and peppers.
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