Recipe by: Victoria Hartwell
1 large onion
2 cloves garlic
2 cans diced tomatoes(14.5 oz)
1/4 cup dry lima beans
1/4 cup dry lentils
1/4 cup dry pinto beans
1/4 cup dry black beans
1 pkg. Tex-Mex chili seasoning
My Culinary Calculations teacher said it felt like a “chili” day, so I went home and came up with a fat-free vegetarian chili.
Soak the beans and lentils over night.
Dice the onion and brown in sauce pan using non-stick spray.
Stir in garlic, 1 can of tomatoes, and half of the seasoning pack.
Stir in the beans and simmer for 1 hour.
Stir in the second can of tomatoes and the other half of the seasoning.
Simmer 10 minutes.
Let cool and serve.