Vegetarian Tex-Mex Chili

Recipe by: Victoria Hartwell

My Culinary Calculations teacher said it felt like a "chili" day, so I went home and came up with a fat-free vegetarian chili.

1. Soak the beans and lentils over night.

2. Dice the onion and brown in sauce pan using non-stick spray.

3. Stir in garlic, 1 can of tomatoes, and half of the seasoning pack.

4. Stir in the beans and simmer for 1 hour.

5. Stir in the second can of tomatoes and the other half of the seasoning.

6. Simmer 10 minutes.

7. Let cool and serve.

Servings: 6

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