Three Bean Chili - cooking recipe

Ingredients

1/3 c. water, nonfat chicken broth, vegetable broth or wine
1 medium onion, chopped
2 garlic cloves, minced
1 medium carrot, chopped
7 c. water
1/3 c. low-sodium tomato puree or paste
2 c. brown lentils, rinsed
1 green bell pepper, chopped
1 yellow or red bell pepper, chopped
2 1/2 c. home-cooked or canned low-sodium dark red kidney beans, drained and rinsed
1 c. home-cooked or canned low-sodium pinto beans, drained and rinsed
2 c. chopped fresh or low-sodium canned tomatoes with juice
1 Tbsp. chili powder
1 Tbsp. ground cumin
1/4 tsp. cayenne pepper
1/4 tsp. black pepper

Preparation

Heat water or broth in a large soup pot over medium heat for about 5 minutes, adding more liquid if necessary.
Add 7 cups water, tomato puree or paste, lentils, green pepper, yellow pepper, red kidney beans, pinto beans, tomatoes, chili powder, cumin, cayenne pepper and black pepper.
Bring to a boil.
Reduce heat.
Cover and simmer for 45 minutes.