Spicy Lentil Chili
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 220.1
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 496.1 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 15.2 g
- Protein: 12.5 g
View full nutritional breakdown of Spicy Lentil Chili calories by ingredient
Introduction
Lentils are a wonderful nutrient dense food. High in fibre and protein with little fat as well as being low on the glycemic index. Spices like chilies and garlic help to rev your metabolism. For vegetarians, vegans, and omnivores alike.A lot of ingredients but REALLY easy to make and makes a lot of meals.
You can add less salt and reduce the sodium by using salt free tomatoes and reducing the salt at the end. Lentils are a wonderful nutrient dense food. High in fibre and protein with little fat as well as being low on the glycemic index. Spices like chilies and garlic help to rev your metabolism. For vegetarians, vegans, and omnivores alike.
A lot of ingredients but REALLY easy to make and makes a lot of meals.
You can add less salt and reduce the sodium by using salt free tomatoes and reducing the salt at the end.
Number of Servings: 10
Ingredients
-
2 large carrots quartered lengthwise and chopped 1/2 inch
1 large onion chopped into 1/2 inch
2 large jalapenos chopped into 1/2 inch
2 tbs extra virgin olive oil
3 TBS chopped jarred garlic
1 + 1/2 TBS cumin (1/2 added at end)
1 + 1 tsp five spice powder (1 added at end)
1 tsp celery seed
1 tsp chipotle powder
2 tsp crushed red pepper
2 cups dry lentils (I used brown)
10 cups water divided (more or less depending on how much you add to cooking with the lentils)
2 TBS chia
1 28 ounce can of crushed tomatoes
1 1/2 tsp salt
Tips
You can adjust the spices to taste if it is too spicy for you decrease the amount of spices you can always add more but it's hard to take them out.
This is delicious with some spinach wilted in for extra veggies and topped with fat free greek yogurt, if you eat dairy, for a good source of added protein.
Directions
Cut carrot into quarters lengthwise then chop into 1/2 inch pieces. Chop onion and jalapenos into coarse 1/2 inch chop leaving seeds and ribs in jalapenos for extra heat or removing them for a milder flavour.
Meanwhile in a large pot (around 8 quarts or so) heat olive oil gently. Add carrots and stir to coat. Saute carrots over medium heat for about 3 minutes. Add the onion and jalapenos and saute for another 3 minutes. Add cumin, five spice powder, chipotle powder, and celery seeds stirring well to prevent burning for another 3 minutes. Add garlic and stir well. The spices may stick slightly that's fine just make sure they do not burn. Saute garlic for 3 minutes.
Add 3 cups of water and bring to a boil. Reduce heat to a simmer and simmer for about 15 minutes. The water should be reduced slightly.
Rinse lentils while simmering vegetables being sure to remove any rocks or other debris. Add lentils to the pot along with 3 and a half cups of water. Being sure to cover veggies and lentils. Cook on medium heat for about 30 minutes checking occasionally to add more water if needed to prevent lentils from burning dry.
Add can of tomatoes last 1/2 TBS of cumin and last 1 tsp of five spice powder and simmer on low for 5 minutes to blend flavours.
Make sure to remove bay leaves before serving.
Serving Size: Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user PJNSGRL78.
Meanwhile in a large pot (around 8 quarts or so) heat olive oil gently. Add carrots and stir to coat. Saute carrots over medium heat for about 3 minutes. Add the onion and jalapenos and saute for another 3 minutes. Add cumin, five spice powder, chipotle powder, and celery seeds stirring well to prevent burning for another 3 minutes. Add garlic and stir well. The spices may stick slightly that's fine just make sure they do not burn. Saute garlic for 3 minutes.
Add 3 cups of water and bring to a boil. Reduce heat to a simmer and simmer for about 15 minutes. The water should be reduced slightly.
Rinse lentils while simmering vegetables being sure to remove any rocks or other debris. Add lentils to the pot along with 3 and a half cups of water. Being sure to cover veggies and lentils. Cook on medium heat for about 30 minutes checking occasionally to add more water if needed to prevent lentils from burning dry.
Add can of tomatoes last 1/2 TBS of cumin and last 1 tsp of five spice powder and simmer on low for 5 minutes to blend flavours.
Make sure to remove bay leaves before serving.
Serving Size: Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user PJNSGRL78.