Vegetarian Chilihttps://www.penzeys.com/shop/recipes/vegetarian-chili-dildine/Barbara writes, “Decades ago, long before I actually knew any vegetarians, let alone had any to cook for, we were making this chili because it is just plain delicious, regardless of your food ‘orientation.’ And it makes a big pot for a crowd.”2 TB. olive oil1 large onion, chopped3 large carrots, peeled and diced2 ribs celery, diced1 green bell pepper, chopped4 garlic cloves, minced (1 rounded tsp. PENZEYS MINCED GARLIC)1 lb. dry lentils, your choice of color1 15-oz. can black beans, drained1 16-oz. can garbanzo beans (chickpeas), drained1 4-oz. can chopped green chilies1 28-oz. can crushed tomatoes2 TB. CHILI POWDER, or to taste1 TB. GROUND CUMIN1 tsp. OREGANO1 12-oz. bottle hearty beer1/2-2 Cups water, tomato juice or broth
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