FIRE-ROASTED TOMATO AND VEGGIE CHILI

Name: FIRE-ROASTED TOMATO AND VEGGIE CHILI
Ingredients: Olive oil; 1 pound sliced white or crimini mushrooms; 2 carrots, peeled and shredded; 1 red onion, sliced; 15-20 large cloves of roasted garlic, or 1 head of roasted garlic; 1 red or yellow pepper, chopped; 1 pint grape tomatoes; 2 small cans (10-ounce) Rotel tomatoes (tomatoes with mild roasted green chiles with liquid); 1 14.5 ounce can fire-roasted tomatoes with liquid; 1 ½ cups of cooked black beluga lentils or; a 15-ounce can of lentils, rinsed; 1 15-ounce favorite beans such as pinto, black or white, rinsed; 1 bottle/can beer; 1 6-ounce can tomato paste (about 6 tablespoons); 1 tablespoon high-quality chili powder; 1 tablespoon fresh ground ancho chile powder; 5-10 shakes Tabasco, or to taste; Kosher salt to taste

happinessfoods.com

Feel free to serve this chili to everyone—meat eaters, non-meat eaters and even those who think they don’t like lentils!

View full recipe on happinessfoods.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at happinessfoods.com.

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Ingredients

Olive oil
1 pound sliced white or crimini mushrooms
2 carrots, peeled and shredded
1 red onion, sliced
15-20 large cloves of roasted garlic, or 1 head of roasted garlic
1 red or yellow pepper, chopped
1 pint grape tomatoes
2 small cans (10-ounce) Rotel tomatoes (tomatoes with mild roasted green chiles with liquid)
1 14.5 ounce can fire-roasted tomatoes with liquid
1 ½ cups of cooked black beluga lentils or; a 15-ounce can of lentils, rinsed
1 15-ounce favorite beans such as pinto, black or white, rinsed
1 bottle/can beer
1 6-ounce can tomato paste (about 6 tablespoons)
1 tablespoon high-quality chili powder
1 tablespoon fresh ground ancho chile powder
5-10 shakes Tabasco, or to taste
Kosher salt to taste