Northwest Chili - vegetarian

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I think we need more vegetarian recipies on this site and this is a chili/stew I have adapted from a recipe in The Pea & Lentil Cookbook that I have. It is awesomly good and I think meat eaters would like it too. Give it a try and let me know what you all think. We love it in my house.

Northwest Chili

1 cup chopped onion
2 large garlic cloves minced
1 1/2 TBS olive oil
1 cup dry lentils
1 cup chopped smallish potato
1 cut chopped smallish carrots
1 green bell pepper chopped smallish
1 1/2 TBS Chili powder - or more to taste
1/4 tsp oregano
Few dashes of cumin
4 cups water
3 tsp vegi bouillon
1 14oz can diced tomatoes
1 8oz can tomato sauce
1 15 oz can chickpeas, drained and rinsed
Salt and Pepper to taste

In large soup pot heat olive oil. Cook onions and garlic until soft. Add chili powder, oregano, cumin and stir. Add lentils and stir to coat evenly. Add water, boulion, potatoes, carrots, and bell pepper. Bring to a boil and let simmer for about 25 minutes. Add more water if needed.

Add tomatoes, tomatoe sauce and chick peas. Let simmer for another 15 minutes. Add salt and pepper to taste. Serve with a nice crusty bread.

Feeds 5 to 6 adults