LENTIL CHILI

Serve over brown rice....recipe from Yoga Journal

1.5 cups of brown lentils
1 T. olive oil
1 large onion, chopped
1 jalapeno pepper, chopped
3 cloves garlic, minced
1 15 oz. can crushed tomatoes
1.5 cups frozen corn kernels
3 cups water
1 tsp. salt
2 tsp. cumin
1 T. chili powder
1/4 tsp. cinnamon
Avocado and cilantro for topping, optional

Cover lentils with water and bring to a boil. Boil 3 minutes and drain.
Meanwhile, heat olive oil in large soup pot over medium heat.
Add onion and saute for about 5 minutes.
Add jalapeno and garlic and saute for another minute. 
Add lentils, tomatoes, corn, water, salt cumin, chili powder and cinnamon.
Bring to a boil. Cover pot and reduce heat to lower. Simmer for 30 minutes, stirring occasionally.
Top with diced avocado and cilantro leaves.

VEGETARIAN CHILI with Corn and Avocado

• 2 T. olive oil
• 1 1/2 cups chopped yellow onions
• 1 cup chopped red bell peppers
• 2 tablespoons minced garlic
• 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
• 1 medium zucchini, stem ends trimmed and cut into small dice
• 2 cups fresh corn kernels (about 3 ears)
• 2 tablespoons chili powder
• 1 tablespooon ground cumin
• 1 1/4 teaspoons salt
• 1/4 teaspoon cayenne
• 4 large tomatoes, peeled, seeded and chopped
• 3 cups cooked black beans, or canned beans, rinsed and drained
• 1 (15-ounce) can tomato sauce
• 1 cup vegetable stock, or water
• 1/4 cup chopped fresh cilantro leaves
• Cooked brown rice, accompaniment
• Sour cream or strained plain yogurt, garnish
• Diced avocado, garnish
• Chopped green onions, garnish
• Creole seasoning mix, below:
  

Directions

In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.

To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Seasoning Mix and green onions and serve.

Serves 6-8

Creole Seasoning Mix:

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup