The city meets the sagebrush in this aromatic and flavorful Southwest-inspired lentil and kidney bean vegetarian chili. The secret here is the fried pine nuts that add an irresistible smoky little crunch to the herb and spice chili seasonings. Make sure to use dried oregano, sage and thyme instead of fresh for their added pungency.
|Southwest Vegetarian Chili|
|Recipe by Lisa Turner|
Cuisine: Southwest American
Published on July 16, 2007
An aromatic and smoky Southwest-inspired lentil and kidney bean vegetarian chili with fried pine nuts and a pungent assortment of dried herbs