It's Autumn and a Vegetarian Chili

It's Fall Y'all!

We seem to start a little later here in Southern California but

I'm beginning to feel it in the air and mornings have been crisp!

Fall to me screams warm soups and making bread!

I was looking through a local newspaper insert

and found this delicious (and healthy) vegetarian chili recipe.

Tomato Lentil Chili

served from my ever-faithful Le Crueset pot (stove to table!)

and served in lion head bowls from Sur Le Table.

Pick up a bowl (and spoon!) and enjoy!

This recipe includes bulgur along with the lentils for

a quick-cooking, high-fiber vegetarian chili that is perfect for fall!

I used Schilling's Mexican-Style Chili Powder which has a

respectable punch of heat, but I like it hot! so I added a bottle

of El Pato hotsauce on the side to add additional heat!

So let's bring out our Fall decorations and enjoy a great bowl of chili!

Do you have a favorite soup or chili recipe for Fall?

Tomato Lentil Chili

Source: Recipe by Serena Ball for Relish.com

Serves 6

2 tablespoons canola oil

1 medium onion, chopped

1 medium red bell pepper, chopped

4 garlic cloves, minced

1 cup dry lentils (red or brown)

1/2 cup quick-cooking bulgur

2 (14 1/2 oz) cans fat-free, reduced-sodium vegetable broth

1 1/2 cups water

1 (14 1/2 oz) can petite diced tomatoes

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon salt

Freshly ground black pepper

Yogurt, chopped red onion and hot sauce (optional)

Heat oil in large saucepan.  Add onion, bell pepper and garlic; cook 7 minutes.  Add remaining ingredients except toppings.  Simmer 30 minutes.  Serve with yogurt, onion and hot sauce.  

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Have a great and delicious week!

Fondly,

~ Karen