Vegetarian Chili with lentils
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 201.5
- Total Fat: 7.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,286.0 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 8.6 g
- Protein: 8.2 g
View full nutritional breakdown of Vegetarian Chili with lentils calories by ingredient
Introduction
nice chili with warm spices. Very cheap too.Can be eaten with rice (or rice mixed with some corn) but also on itself.
The cinnamon and cloves can be substituted by other 'warm' spices like nutmeg or ginger nice chili with warm spices. Very cheap too.
Can be eaten with rice (or rice mixed with some corn) but also on itself.
The cinnamon and cloves can be substituted by other 'warm' spices like nutmeg or ginger
Number of Servings: 4
Ingredients
-
2 tbsp sunflower oil
1 onion
400 grams canned tomatoes
2 cloves of garlic
2 tbsp balsamic vinegar
120 grams red lentils
3 tbsp soy sauce
230 grams canned red kidney beans
2 cups low fat vegetable broth
1 tsp ground thyme
2 tsp chili powder
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1 tsp ground cumin seed
Directions
1. Chop the onion and garlic and fry it in the oil.
2. Add the tomatoes and boil this mix for ten minutes.
3. Add the broth, balsamic vinegar, lentils, thyme, soy sauce, chili powder and other spices.
4. Cover the pot and keep it boiling until the lentils are done (this depends on the kind of lentils; between 20 and 40 minutes) Stir every now and then and add water if necessary
5. Add kidney beans and let it boil for another 10 minutes
6. Add salt and pepper as you like
Number of Servings: 4
Recipe submitted by SparkPeople user NENIATH.
2. Add the tomatoes and boil this mix for ten minutes.
3. Add the broth, balsamic vinegar, lentils, thyme, soy sauce, chili powder and other spices.
4. Cover the pot and keep it boiling until the lentils are done (this depends on the kind of lentils; between 20 and 40 minutes) Stir every now and then and add water if necessary
5. Add kidney beans and let it boil for another 10 minutes
6. Add salt and pepper as you like
Number of Servings: 4
Recipe submitted by SparkPeople user NENIATH.