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.

Servings: 6

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