Ingredients:
- 3/4 cup dry lentil beans
1 tblsp Taco Seasoning
1 tsp Chili Powder
1 tsp Ground Cumin
1 3/4 cup rinsed Red Kidney Beans
1 1/2 cup rinced Black beans
3/4 cup Low sodium Tomato sauce
1 3/4 cup diced tomatoes
1/2 large onion diced
1 bell pepper diced ( I use part of a few different colors)
2 tsp Exta Virgin Olive Oil
3 Cloves Garlic
2 cups corn & black bean mild salsa
chop onions, bell peppers, and garlic. Sautee in olive oil.
In separate pan place lentils with amount of water that the package says is needed for cooking (mine was 4 cups). Put Sauteed veggies and the rest of the ingredients into pan bring to a boil then put heat to a low simmer for 40-60 min. (depending on desired thickness)
**Rinse black and red beans prior to placing in pot
Makes about 12 cups, one cup per serving
Number of Servings: 12
In separate pan place lentils with amount of water that the package says is needed for cooking (mine was 4 cups). Put Sauteed veggies and the rest of the ingredients into pan bring to a boil then put heat to a low simmer for 40-60 min. (depending on desired thickness)
**Rinse black and red beans prior to placing in pot
Makes about 12 cups, one cup per serving
Number of Servings: 12
My family love brown beans and chilli , sometime I use white northern beans...with some rice on the side, yummmmmmmm
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