Lentil Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 cups (1 quart) reduced-sodium vegetable or chicken broth1 cup chopped onion1 cup chopped, seeded, and stemmed green bell pepper1 Tbsp minced garlic2 Tbsp chili powder1 tsp ground cumin1 3/4 cup reduced-sodium canned diced tomatoes1/2 lb brown lentils (about 1 cup plus 2 Tbsp)1/4 cup minced cilantro leaves
1. Put ¼ cup broth in a large saucepan and bring it to a simmer over medium-high heat. Add onion, bell pepper and garlic. Stir over heat until softened, about 5 minutes.
2. Stir in chili powder and cumin, cook for 15 seconds, then add remainder of broth (3¾ cups), tomatoes, lentils and cilantro. Bring to a full simmer.
3. Cover with lid askew, reduce heat to low, and simmer slowly for 45 minutes. Uncover and simmer for 10 minutes, stirring occasionally, until lentils are tender and chili is thick.
Serving Size: Makes six 1.5 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user KENFALLON.
2. Stir in chili powder and cumin, cook for 15 seconds, then add remainder of broth (3¾ cups), tomatoes, lentils and cilantro. Bring to a full simmer.
3. Cover with lid askew, reduce heat to low, and simmer slowly for 45 minutes. Uncover and simmer for 10 minutes, stirring occasionally, until lentils are tender and chili is thick.
Serving Size: Makes six 1.5 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user KENFALLON.
Nutritional Info Amount Per Serving
- Calories: 92.0
- Total Fat: 1.1 g
- Cholesterol: 3.3 mg
- Sodium: 796.4 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 5.2 g
- Protein: 5.6 g
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