Rosanne's Flaxseed Veggie Chili Recipe

2 tbsp curry powder
2 tbsp salt
1 tbsp black pepper
2 tbsp extra virgin olive oil or olive oil
7 cups green beans cut into pieces
6 cloves garlic chopped
1 large onion chopped
2 cups green bell pepper diced
1 large red bell pepper diced
2 cans tomato paste 6 oz each, Unico
12 cups water
2 cups canned lentils, rinsed well and drained (one can)
2 tbsp of ground flaxseed
3 tsp of tobasco sauce
2 cups canned black beans, rinsed well and drained (one can)
2 cups canned white kidney beans, rinsed well and drained (one can)
300 grams frozen lima beans, thawed
4 cups canned, peeled, pureed tomatoes
*******If you have cooked dried beans it is better and lower in sodium**********
****** Rinse canned beans well to reduce the sodium*****
****** If you can your own tomatoes, use your own, otherwise choose a good Italian brand of tomatoes and beans*******

In olive oil over medium heat, sautee onion for a few minutes. Add all bell peppers and continue to sautee until soft. Add garlic and sautee for a minute more. Add canned tomatoes and tomato paste. Bring to boil. Add all other ingredients, stir well. Bring to another boil and continue cooking, stirring often for about 1/2 hour over medium high heat.

Number of Servings: 11

Recipe submitted by SparkPeople user ROSIEPEDAL2.