Lentil Chili

Lentil Chili

2# dry lentils
6 C water
2 bell peppers, diced small, red or green
1 large onion, cleaned and diced small
3 celery stalks, diced small
2 carrots, cleaned and diced small
1 #10 can crushed tomatoes
6-8 Tablespoons finely chopped garlic
3 Tablespoons olive oil
3 Tablespoons paprika
3-4 Tablespoons chili powder
1 Tablespoon kosher salt
1 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.