Lentil Chili
- Number of Servings: 60
Ingredients
Lentil Chili2# dry lentils6 C water2 bell peppers, diced small, red or green1 large onion, cleaned and diced small3 celery stalks, diced small2 carrots, cleaned and diced small1 #10 can crushed tomatoes6-8 Tablespoons finely chopped garlic3 Tablespoons olive oil3 Tablespoons paprika3-4 Tablespoons chili powder1 Tablespoon kosher salt1 Tablespoon black pepper
Place lentils in a pot add the water and bring to a simmer and cook for about a half hour until tender. While cooking lentils cut up vegetables and then place oil in sauté’ pan and heat on medium heat. Then add in the diced vegetables and sauté or sweat the vegetables until tender. When vegetables are done, then add them to the lentils and then add in the crushed tomatoes and the remaining ingredients. Simmer for 2 to 3 hours. Stir occasionally to incorporate well and to get lentils off of bottom of pan. Cook a day ahead for better flavors. If the chili gets to thick just add water or tomato juice. Can be served with shredded cheddar, sour cream and tortilla chips as a dip, or as chili.
This is vegetarian, almost no fat, hi fiber, high protein, and just plain good.
Chef Tina Long
Serving Size: 60, 6oz servings
Number of Servings: 60
Recipe submitted by SparkPeople user LADYCHEF68.
This is vegetarian, almost no fat, hi fiber, high protein, and just plain good.
Chef Tina Long
Serving Size: 60, 6oz servings
Number of Servings: 60
Recipe submitted by SparkPeople user LADYCHEF68.
Nutritional Info Amount Per Serving
- Calories: 46.5
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 197.7 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 2.6 g
- Protein: 2.4 g
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