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Vegetarian Chili with French Lentils and Moroccan Cous Cous

Yield / Servings

5 quarts

Category

Vegetarian Dishes

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

Preparation Steps

1

In a heavy bottomed soup pot heat olive oil, add onion and chopped garlic.

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

Bring mixture to a simmer and cook until vegetables start to get fork tender.

4

Add canned chick peas, red kidney beans & small Moroccan cous cous.

5

Cook until lentils and cous cous are soft.

6

Season with Cilantro Flavor.

7

For a unique serving suggestion try one of the following crusts on top of the vegetarian chili!

8

Cheddar & Chile Corn Bread Crust

9

Southwestern White Bean Crust

Recipe from RC Fine Foods.