We've been featuring a ton of Super Bowl ideas this week and most of them aren't vegetarian friendly. Until now! If you've got some veggie-eating friends coming over to watch the game, make them a bubbling pot of vegetarian chili. With three different kinds of beans — lentil, kidney, and pinto — this chili is packed with protein. Topped with cheese, sour cream, and onions, it will please even your meat-loving friends. To take a look at the recipe,
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) red kidney beans, drained and rinsed
1 (15-ounce) pinto beans, drained and rinsed
1 stewed (28-ounce) 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
- 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.