Chili Non Carne

Chilli Non Carne

This recipe was given to me by Deborah Brehme. She had us all over to lunch Monday past. It was delicious. She added a few personal touches though. She used vegtable stock instead of water, added some cilantro, chipolte chili pepper, and used Miso instead of yeast extract.

4 oz. (115g) green lentils

1 tablespoon vegetable oil

1 large onion, chopped

2 carrots, chopped

3 cloves garlic, crushed

1 red pepper, chopped

1 green pepper, chopped

3 ½ oz. (100g) mushrooms, sliced

1 tin red kidney beans

½ tsp. chilli powder or more to taste

2 tsp. cumin powder

1 tin chopped tomato's

2 tbsp. tomato paste

1 small tin sweet corn

1 tsp. yeast extract

Salt and Pepper

Boil the lentils separately for 10 minutes and drain.

Heat the oil in a large saucepan and fry the onions, carrots and garlic for a few minutes. Add the peppers and the mushrooms to the pan.

Add the remaining ingredients except the yeast extract, and enough water to cover. Simmer for about 30 minutes on low heat, stirring occasionally. Add water if necessary.

Add the yeast extract, salt and pepper to taste.

Serves 3 to 4