Try this one. We usually puree the chilies and green peppers in blender. and then freeze in ice cube
trays in summer. Then pull out cubes and use. after a bit, you know how many to add to chili, soups
and spaghetti sauce.
Tim
Vegetarian Chili
4 cups water 1 cup brown rice
2/3 cup dried split red lentils 1 large onion 1 sweet red pepper 1 fresh hot pepper 2 tablespoons
minced fresh parsley 2 tablespoons tamari (soy sauce) 2 tablespoons chili powder 2 teaspoons
ground cumin 2 teaspoons blackstrap molasses 2 garlic cloves
Preheat oven to 400f 1.Place the water, brown rice and lentils in a deep, 2 1/2 quart flameproof
oven proof casserole dish. Stir and set over high heat until mixture boils, then reduce heat. 2.
Meanwhile,chop the onion and the pepper, removing the seeds from the peppers. Add to the casserole.
3. Add the parsley, tamari, chili, cumin and molasses. Push garlic through a garlic press into the
casserole. Stir thoroughly to combine the ingredients. 4. Simmer atop the stove for about 5 minutes
then cover and place the casserole in a 400f oven for 35 minutes. Stir and serve hot. Enjoy!
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