Vegetarian Chili With Rice - cooking recipe

Ingredients

1 Tbsp. vegetable oil
1 large yellow onion, chopped
1 medium carrot, peeled and chopped
3 cloves garlic, minced
1 medium green pepper, cored, seeded and chopped
1/2 c. lentils, rinsed and sorted
2 tsp. chili powder or to taste
1 tsp. ground cumin
1 bay leaf
1/8 tsp. cayenne pepper
1 (1 lb.) can low-salt tomatoes, chopped with their juice
1/2 c. each: chickpeas, black beans, pinto beans, cooked and drained
1/4 c. long grain rice

Preparation

In a heavy Dutch oven (6-quart), heat vegetable oil over moderately low heat for 1 minute; add the onion, carrot, garlic and green pepper.
Cook, covered, 10 minutes or until vegetables are soft.
Add lentils, chili powder, cumin, bay leaf, cayenne pepper and tomatoes, along with a small amount of water if the mixture appears thick.
Cover; simmer for 10 minutes.
Add chickpeas, black and pinto beans.
Cover; simmer for 30 minutes or until lentils are tender.
Before the chili is done, cook the rice following package directions, omitting the salt.
Ladle chili over rice.
Serves 4.