Vegetarian Chili with French Lentils and Moroccan Cous Cous

Ingredients

8 drops Cilantro Flavor
40 oz. prepared Roasted Southwestern Vegetable Base
20 oz. Eggplant skinned & diced
4 oz. dry French Green Lentils
28 oz. Crushed Tomatoes
14 oz. Zucchini diced
14 oz. Yellow Squash diced
12 oz. Red Bell Pepper diced
4 oz. Celery diced
20 oz. Carrots diced
12 oz. Green Bell Pepper diced
2½ lbs. Butternut Squash diced
1 Tbsp. Garlic in Oil
2 Tbsp. Olive Oil
12 oz. Onion diced
1 Tbsp. RC Ancho Chile Flavor Concentrate
2 Tbsp. RC Ranchero Flavor Concentrate
15 oz. canned Chick Peas
2 oz. small Moroccan Cous Cous
15 oz. canned Red Kidney Beans

Instructions

(yields 5 quarts)

In a heavy bottomed soup pot heat olive oil, add onion and Garlic in Oil. Sauté until onion is transparent and add all vegetables, crushed tomatoes, prepared No Added MSG Roasted Southwestern Vegetable Base, French green lentils, Ancho Chile Flavor Concentrate and Ranchero Flavor Concentrate. Bring mixture to a simmer and cook until vegetables start to get fork tender. Add canned chick peas, red kidney beans & small Moroccan cous cous. Cook until lentils and cous cous are soft. Season with Cilantro Flavor.

For a unique serving suggestion try one of the following crusts on top of the vegetarian chili!

Cheddar & Chile Corn Bread Crust
Southwestern White Bean Crust