Lentil Chili(You'Ll Never Miss The Meat In This Super-Delicious Low-Fat - cooking recipe

Ingredients

1/3 c. olive oil
1 medium onion, cut into 1/2-inch chunks
2 garlic cloves, minced
1 medium carrot, peeled and coarsely chopped
7 c. water
1/3 c. tomato paste
2 c. (about 12 oz.) brown lentils, rinsed
1 green pepper, cut into 1/2-inch chunks
1 sweet red pepper, cut into 1/2-inch chunks
1 (19 oz.) can red kidney beans, rinsed and drained
1 c. canned, cooked garbanzo beans, rinsed and drained
2 c. canned whole tomatoes in puree
1/3 c. chili powder
4 tsp. ground cumin
1/2 tsp. dried red pepper flakes or more if desired
salt and freshly ground black pepper to taste
4 whole large chicken breasts
12 corn tortillas, torn into strips or more if desired
1 can golden mushroom soup
1 can cream of chicken soup
1 can salsa sauce
1 large can chopped green chilies
1 medium onion, minced
1 to 1 1/2 c. white wine or chicken broth
Tillamook cheese, shredded or cheese of choice
4 slices bacon
chicken pieces to serve 4
2 to 3 Tbsp. oil
1 c. long grain rice
1 medium onion, cut in wedges
1 clove garlic, minced
1 (7 1/2 oz.) can tomatoes (can use larger can as well)
1 c. fresh mushrooms, sliced
1/2 c. dry white wine
2 tsp. instant chicken bouillon granules
1/4 tsp. dried basil
salt and pepper to taste
4 Tbsp. snipped parsley
1 lb. shrimp, uncooked
1 1/2 c. Best Foods mayonnaise
2 Tbsp. capers
1 Tbsp. Heinz India relish (sweet pickle relish)
1 Tbsp. dry mustard
grated rind of 2 lemons
1/2 tsp. anchovy paste, dissolved in 1 tsp. garlic vinegar or red wine
1/4 c. parsley, finely chopped
1/4 c. green onions, finely chopped
6 chicken breasts or 1 chicken, cooked and cut up
1 doz. flour tortillas, cut in 1-inch strips or quarters
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. part milk and part chicken broth
1 onion, chopped fine
1 (7 oz.) can Ortega green chili salsa
1 lb. or less cheese, grated or 1/2 Cheddar and 1/2 Jack
1/4 c. salad oil
1 large onion, finely chopped
1 each: large red and green bell pepper, seeded and chopped
1 tsp. ground coriander
1/2 tsp. ground cinnamon
2 medium-size sweet potatoes, peeled and cut into 1/2-inch cubes
2 large tomatoes, peeled and chopped
1/4 c. water
1 Tbsp. lemon juice
1/2 tsp. saffron threads
2 c. cooked, drained garbanzo beans or 1 (15 oz.) can garbanzo beans, drained
salt
Hot Pepper Sauce (recipe follows)
1 medium-size zucchini, chopped
4 c. hot cooked couscous (prepared according to pkg. directions) or hot cooked brown rice, bulgur or millet

Preparation

Heat oil in 5-quart kettle over medium heat; add onion, red and green bell peppers, coriander and cinnamon; cook, stirring occasionally, until onion is soft (about 5 minutes).
Stir in sweet potatoes and cook, stirring often, for 2 minutes.
Add tomatoes, water, lemon juice, saffron and garbanzos.
Season to taste with salt.
Cover, reduce heat and simmer for 15 more minutes.