Originally posted to Full of Veggies on 7/24/06Every time I make chili it's a bit different but this is essentially it:
Nicole's ETL Chili
5-6 cloves of garlic minced
2 onions grated (I used the food processor)
2 green bell peppers grated (also used the food processor)
4 14.5 oz cans of no salt added whole tomatoes, 2 cans drained and all tomatoes chopped (in the food processor)
1 14.5 oz can no salt added corn (or frozen)
8 oz dry black beans, soaked and cooked
8 oz dry cannelini beans, soaked and cooked
2 14.5 oz cans no salt added red kidney beans
1 lb dry lentils
3 small-medium zucchini, cut into big chunks
barley or cooked brown rice (optional)
In a BIG soup/stew pot, saute the garlic, onion and peppers for a few minutes. Add in the spices and saute for another minute. Add in tomato, corn, beans, zucchini, and barley/rice and add water to just cover. Simmer for 1 hour until lentils and barley are cooked.
I don't have amounts for the spices because it ends up being different every time I make chili. This is the first time I've made chili with no salt added beans and tomatoes so the overall flavor is a little more bland than I used to make (although still good). Next time I will add more spice to liven things up a bit.
This recipe makes A LOT of chili. I got 10 very generous servings out of this batch.