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Vegetarian Chili with French Lentils and Moroccan Cous Cous

Serves: 5 quarts

Ingredients

  • 1 Tbsp. Ancho Chile Flavor Concentrate
  • 8 drops Cilantro Flavor
  • 40 oz. prepared No Added MSG Roasted Southwestern Vegetable Base
  • 20 oz. Eggplant skinned & diced
  • 4 oz. dry French Green Lentils
  • 28 oz. Crushed Tomatoes
  • 14 oz. Zucchini, diced
  • 14 oz. Yellow Squash, diced
  • 12 oz. Red Bell Pepper, diced
  • 15 oz. canned Red Kidney Beans
  • 2 oz. small Moroccan Cous Cous
  • 15 oz. canned Chick Peas
  • 2 Tbsp. Ranchero Flavor Concentrate
  • 20 oz. Carrots, diced
  • 4 oz. Celery, diced
  • 12 oz. Green Bell Pepper, diced
  • 2½ lbs. Butternut Squash, diced
  • 1 Tbsp. chopped garlic
  • 12 oz. Onion, diced
  • 2 Tbsp. Olive Oil

Instructions

  1. 1 In a heavy bottomed soup pot heat olive oil, add onion and chopped garlic.
  2. 2 Sauté until onion is transparent and add all vegetables, crushed tomatoes, prepared No Added MSG Roasted Southwestern Vegetable Base, French green lentils, Ancho Chile Flavor Concentrate and Ranchero Flavor Concentrate.
  3. 3 Bring mixture to a simmer and cook until vegetables start to get fork tender.
  4. 4 Add canned chick peas, red kidney beans & small Moroccan cous cous.
  5. 5 Cook until lentils and cous cous are soft.
  6. 6 Season with Cilantro Flavor.
  7. 7 For a unique serving suggestion try one of the following crusts on top of the vegetarian chili!
  8. 8 Cheddar & Chile Corn Bread Crust
  9. 9 Southwestern White Bean Crust

Notes

Value Added Suggestions:

To “Umamify” the recipe, add 1 tsp. RC Umami Sensations™ Roasted Chinese Cabbage Powder and 1 tsp. Red Miso Powder with the RC Cilantro Flavor.
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