a
Vegetarian Chili with French Lentils and Moroccan Cous Cous
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 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