False Alarm Vegetable Chili

Name: False Alarm Vegetable Chili
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 1 green bell pepper, seeded and cut into ½-inch pieces; 1 red bell pepper, seeded and cut into ½-inch pieces; 1 large carrot, chopped medium; 1 jalapeno pepper, seeded and minced, or ¼ cup drained canned chopped green chiles; 2 cloves garlic, minced; 1 pound dried lentils, rinsed; 0.333 cup tomato paste; 1 (15-ounce) can red kidney beans, drained and rinsed; 1 (15-ounce) can pinto beans, drained and rinsed; 1 (28-ounce) can stewed tomatoes; 0.333 cup chili powder; 4 teaspoons ground cumin; 0.25 teaspoon crushed red-pepper flakes; 0.25 teaspoon salt; 0.25 teaspoon freshly ground black pepper

4.0

(72)

5 Reviews

By

Martha Stewart Editors

Updated on April 24, 2020

Servings:

10

This is one of Joe Bonanno's most popular firehouse dishes. Choose a chili powder that suits your taste for heat. Leave the pot uncovered during simmering to allow excess water to evaporate and the chili to thicken.

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
1 green bell pepper, seeded and cut into ½-inch pieces
1 red bell pepper, seeded and cut into ½-inch pieces
1 large carrot, chopped medium
1 jalapeno pepper, seeded and minced, or ¼ cup drained canned chopped green chiles
2 cloves garlic, minced
1 pound dried lentils, rinsed
⅓ cup tomato paste
1 (15-ounce) can red kidney beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 (28-ounce) can stewed tomatoes
⅓ cup chili powder
4 teaspoons ground cumin
¼ teaspoon crushed red-pepper flakes
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Directions

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.