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Vegetable Chili
Whether cooked stove-top or in the slow cooker, this vegetable chili simmers with fantastic flavor. Top it off with fresh chopped cilantro and Original Blend. Enjoy!
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Cook Time: 15 Minutes
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Yield: 2
Ingredients
2 tbsp olive oil 1 1/2 to 2 cup water 3 tbsp chopped fresh cilantro 14 oz can diced tomatoes with juice 1 1/2 cup cooked brown lentils 1/4 cup tomato paste 1 tbsp tamari or low-sodium soy sauce 1 1/2 tbsp Original Blend 1/2 lb frozen vegetable medley
Directions
Thaw the vegetable medley in the refrigerator.
Open and drain.
Using a 2-quart saucepot, stir the olive oil and tomato paste into the lentils.
Add the water, diced tomato and juice and simmer gently 5 minutes.
Stir.
Add the tamari, the Original Blend and the vegetables.
Simmer 5 minutes and place in medium-sized bowls.
Garnish with fresh cilantro and wedges of lime on the side.
