Try this one. We usually puree the chilies and green peppers in blender.
and then freeze in ice cube trays in summer. Then pull out cubes and
use. after a bit, you know how many to add to chili, soups and spaghetti
sauce.

Tim

Vegetarian Chili

4 cups water
1 cup brown rice
2/3 cup dried split red lentils
1 large onion
1 sweet red pepper
1 fresh hot pepper
2 tablespoons minced fresh parsley
2 tablespoons tamari (soy sauce)
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons blackstrap molasses
2 garlic cloves

Preheat oven to 400f 1.Place the water, brown rice and lentils in a
deep, 2 1/2 quart flameproof oven proof casserole dish. Stir and set
over high heat until mixture boils, then reduce heat. 2.
Meanwhile,chop the onion and the pepper, removing the seeds from the
peppers. Add to the casserole. 3. Add the parsley, tamari, chili,
cumin and molasses. Push garlic through a garlic press into the
casserole. Stir thoroughly to combine the ingredients. 4. Simmer
atop the stove for about 5 minutes then cover and place the casserole
in a 400f oven for 35 minutes. Stir and serve hot. Enjoy!

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