Vegetarian chili

For vegetarians: 1 serving = 1 Green, 1 Purple, 2 reds, 1 tsp

For non-vegetarians: 1 serving = 1 Green, 1 Purple, 2 yellows (use yellow containers to measure beans and lentils instead of red), and 1 tsp

INGREDIENTS

1/4 Green container Red Bell Pepper (chopped) 

1/4 Green container Green Bell Pepper (chopped)  

1/4 Green Poblano pepper (roasted on stovetop & charred skin removed, chopped)

1/2 Green container Yellow Onion (chopped)

2 tablespoons chili powder

1 teaspoon garlic powder

1 purple container tomato sauce (plain)

1 red container kidney beans, drained and rinsed

1/2 cup water

1 red container red lentils, cooked

1 tsp olive oil

INSTRUCTIONS

1.  In a large pot heat the olive oil and sautee yellow onion, red and both green peppers. Cook until slightly softened and then toss in chili powder and garlic powder.  

2.  Add in tomato sauce, kidney beans (rinsed and drained), water, and red lentils. Stir to combine. 

3.  Bring to a boil; then reduce heat. Simmer, covered for 30 minutes, stirring occasionally.

4.  Add black pepper and salt to taste.  Heat through and serve. 

5.  Serve with a dollop of non-fat plain Greek yogurt, salsa, shredded cheese, parsley and chives on top!  If you add the cheese, make sure to account for the blue container!