Title: Three-Bean Skillet Chili
Categories: Veg10
Yield: 8 servings

2 tb Olive oil
1 lg Onion; chopped
1 Green bell pepper; chopped
2 lg Garlic cloves; minced
2 tb Chili powder
1 ts Ground cumin
1 ts Ground coriander
1/2 ts Dried oregano
1/2 ts Salt
3 c Vegetable broth or water
1 c Brown lentils
Picked over and rinsed
28 oz Canned chopped tomatoes with
-juice
1 8 oz can tomato sauce
1 2/3 c Red kidney beans; drained
(or 15-oz. can)
1 2/3 c Pink beans; drained
(or 15-oz. can)
1/4 c Minced fresh parsley
2 tb Minced fresh cilantro

-----------------------------SUGGESTED TOPPINGS-----------------------------
Shredded sharp Cheddar
-cheese
Shredded lettuce
Shredded zucchini
Chopped green olives
Chopped black olives
Fat-free sour cream
Salsa
Peeled tomatoes; seeded and
-diced
Diced avocado
Alfalfa sprouts

Makes 8 servings

Set out a selection of toppings so each person can choose his or her
favorites. A creative choice of toppings enhances the appearance and flavor
of any chili.

Heat the oil in a large skillet over medium heat. Add the onion and bell
pepper and cook, stirring occasionally, until the onion is translucent,
about 4 to 5 minutes. Add garlic, chili powder, cumin, coriander, oregano
and salt and cook, stirring, 1 minute.

Add broth and lentils and bring to a boil. Reduce heat, cover and simmer
20 to 25 minutes, or until lentils are firm-tender.

Add tomatoes and tomato sauce and return to a boil. Simmer, uncovered, 15
minutes or until slightly thickened. Stir in beans, parsley and cilantro
and heat through. Serve with choice of toppings on the side.

Per serving without topping: 450 calories, 6g fat, 77g carb, 21g fiber, 27g
protein, 734 mg sodium. 5 WW POINTS

Per serving: 336 Calories (kcal); 5g Total Fat; (12% calories from fat);
19g Protein; 57g Carbohydrate; 0mg Cholesterol; 334mg Sodium Food
Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Recipe by: The No-Tofu Vegetarian Cookbook by Claessens, page 127

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