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INGREDIENTS

1/4 cup water (to saute veggies in)
1 medium-large onion, chopped
1 medium-large green pepper, chopped
2 stalks celery, chopped
1 small-medium zucchini, quartered and then sliced
1 very large carrot, quartered and then sliced
1 can (28 oz) stewed tomatoes
1 cup taco or chili sauce (medium hot)
1 tbsp chili powder
1/4 cup red lentils
1 tbsp raw brown rice
1 can (28 oz) red kidney beans (or 2 cups home cooked)
1 can (14 or 19 oz) garbanzo beans (chickpeas)
1 medium potato, cubed


COOKING INSTRUCTIONS

  1. Water saute the chopped onion, green pepper, celery, zucchini, and carrots for about 5 minutes.
  2. Add canned tomatoes, salsa sauce, chili powder, lentils and raw brown rice.
  3. Simmer mixture for about 25 minutes, stirring occasionally.
  4. Add the kidney beans, garbanzo beans and cubed potato.
  5. Cook for another 25 minutes, or until brown rice is done. (Brown rice takes at least 45 to 50 minutes to cook.)


NOTES

Makes about 8-10 servings.

This is one of those recipes that tastes better the next day, after the flavours have had a chance to mix. But it is also very tasty as soon as it's done - the first time I made it for my partner he asked to sample it and had half the pot already finished before I realized dinner was disappearing quick!

Freezes well. Makes a wonderful lunch at the office with a slice of Mexican Corn Bread.




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