Sides & Soups

Vegetarian Chili I

2 Tablespoons olive oil
2 medium yellow onions, diced
2-1/2 Tablespoons chili powder
2 Tablespoons ground cumin
2 Tablespoons granulated sugar
2 Tablespoons tomato paste
1 Tablespoon garlic powder
1-1/2 teaspoons salt
1/2 teaspoon ground black pepper
5-1/2 cups vegetable broth
1/2 (10 ounce) bag of frozen corn
1/2 cup dried lentils, washed
1/2 cup uncooked white rice, rinsed
2 (15 ounce) cans petite diced tomatoes
2 (16 ounce) cans red kidney beans, drained and rinsed
2 (8 ounce) cans tomato sauce

Add olive oil to a large soup pot and place it over medium-high heat for 2 minutes. Add the onion. Cook for 5 minutes, stirring occasionally. Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, Stir until well combined. Add the broth, frozen corn, dried lentils, uncooked rice, diced tomatoes, kidney beans, and tomoto sauce. Stir well. Bring the liquid to a low boil, then reduce the heat (low to medium-low) to gently simmer the chili, uncovered for 1 hour, stirring occasionally until lentils and rice are cooked. Remove the pot from heat. Let the chili rest for 5-10 minutes before serving.