Vegetarian Chili (Dutch Oven)

1 Tablespoon vegetable oil
Salt to taste
2 green peppers, diced
2 onions, diced
3 cloves garlic, minced
4 Tablespoons Worcestershire Sauce
2 Tablespoons chili powder
4 teaspoons dried oregano
4 teaspoons ground cumin
1 cup dried lentils, rinsed
1 can dark kidney beans, rinsed
1 can light kidney beans, rinsed
1 can cannellini beans, rinsed
1 can whole kernel corn, drained
1 (12 ounces) bottle chili sauce (medium spiciness)
3 cups water
1 can (28 ounces) can crushed tomatoes
1 can (28 ounces) can petite diced tomatoes
Shredded cheddar cheese for topping
Diced onions for topping

In large stockpot, heat vegetable oil on medium heat. Add onions, green peppers, garlic and salt. Cook stirring 3-5 minutes until green peppers and onions are tender. Add Worcestershire Sauce, cook 3 minutes. Reduce heat to medium; stir in chili powder, cumin, oregano, and one cup water; cook 5 minutes. Add lentils, dark kidney beans, cannellini beans, whole kernel corn chili sauce, two cups water, crushed tomatoes, and diced tomatoes and bring to a boil. Reduce heat, cover, and simmer chili for 1 hour until lentils are cooked.

Serve with shredded cheese and additional diced onions, if desired.

Vegetarian Chili (18 Quart Stock Pot)
2 Tablespoons vegetable oil
Salt to taste
4 green peppers, diced
4 onions, diced
6 cloves garlic, minced
8 Tablespoons Worcestershire Sauce
4 Tablespoons chili powder
8 teaspoons dried oregano
8 teaspoons ground cumin
2 cups dried lentils, rinsed
2 cans dark kidney beans, rinsed
2 cans light kidney beans, rinsed
2 cans cannellini beans, rinsed
2 cans whole kernel corn, drained
2 (12 ounces each) bottles chili sauce (medium spiciness)
6 cups water
2 cans (28 ounces each) can crushed tomatoes
2 cans (28 ounces each) can petite diced tomatoes
Shredded cheddar cheese for topping
Diced onions for topping

In large stockpot, heat vegetable oil on medium heat. Add onions, green peppers, garlic and salt. Cook stirring 3-5 minutes until green peppers and onions are tender. Add Worcestershire Sauce, cook 3 minutes. Reduce heat to medium; stir in chili powder, cumin, oregano, and two cups water; cook 5 minutes. Add lentils, dark kidney beans, cannellini beans, whole kernel corn chili sauce, four cups water, crushed tomatoes, and diced tomatoes and bring to a boil. Reduce heat, cover, and simmer chili for 1 hour until lentils are cooked.

Serve with shredded cheese and additional diced onions, if desired.