Title: Annette's vegetarian chili
 Categories: Tex-mex, Main dish
      Yield: 8 Servings
 
           NORWOOD
      2 tb OIL
  1 1/2 c  CELERY -- SLICED
    1/2 c  ONION -- CHOPPED
     10 ml GARLIC
      1 tb CHILI POWDER
    3/4 ts CUMIN
      2 c  WATER
    1/2 c  LENTILS
     16 oz CAN TOMATOES IN JUICE --
           CHOPPED
      2 tb TOMATO PASTE
      2 tb GREEN CHILIES -- CHOP
     10 oz RED KIDNEY BEANS -- DRAINED
           & PEPPER TO TASTE
           
 
  IN LARGE SAUCEPAN COOK CELERY, ONION AND GARLIC STILL SOFT ABOUT 4
  MIN. ADD CHILI POWDER AND CUMIN; COOK, STIRRING ONE MINUTE. ADD WATER
  AND BRING TO BOIL. ADD LENTILS REDUCE HEAT, COVER AND SIMMER 20
  MINUTES. ADD TOMATOES AND THEIR JUICE, TOMATO PASTE, CHOPPED GREEN
  CHILIES, SALT AND PEPPER.
  
  COVER AND COOK 25 MINUTES. ADD KIDNEY BEANS COOK AND STIR 5 MORE
  MINUTES. SERVE OVER HOT RICE AND SPRINKLE WITH CHEESE.