Fire brigade lentil chilli
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 138.5
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 340.8 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 7.0 g
- Protein: 6.3 g
View full nutritional breakdown of Fire brigade lentil chilli calories by ingredient
Introduction
A hugely healthy, low-calorie vegetarian chilli that's still full of flavour. Goes well with rice or baked potato, and very simple to make. Ingredients yield 5 portions. A hugely healthy, low-calorie vegetarian chilli that's still full of flavour. Goes well with rice or baked potato, and very simple to make. Ingredients yield 5 portions.Number of Servings: 5
Ingredients
-
0.5 tablespoon olive oil
1 onion (red or white), chopped
1 clove garlic, crushed
1.5-2 bell peppers, mixed colours, diced
1 teaspoon chilli powder (or to taste)
splash of tabasco
1 stock (oxo) cube, vegetable
80-100g dried red lentils
1 large tin chopped tomatoes
1 large tin kidney beans, drained and rinsed
1 small tin sweetcorn (optional)
Directions
Makes 5 rice-bowl sized portions
1. In a large saucepan, soften the onion and chilli in the oil. Add the bell peppers and continue to soften for a few minutes.
2. Add the chilli powder and stir to coat. Crumble in the stock cube/powder and add the lentils and tomato puree. Stir to mix, and cook for a further minute.
3. Add the canned tomatoes, kidney beans, and sweetcorn, plus additional water as required - about a can full. Add tabasco to taste. Stir.
4. Bring to the boil, then simmer, covered for 30 minutes, stirring occasionally to ensure the chilli does not stick to the bottom of the pan.
This recipe actually tastes nicer the following day, when the lentils have had time to absorb more of the flavour.
I serve either mixed with rice, and a few tortilla chips, or over a baked potato.
Number of Servings: 5
Recipe submitted by SparkPeople user CALYPTE.
1. In a large saucepan, soften the onion and chilli in the oil. Add the bell peppers and continue to soften for a few minutes.
2. Add the chilli powder and stir to coat. Crumble in the stock cube/powder and add the lentils and tomato puree. Stir to mix, and cook for a further minute.
3. Add the canned tomatoes, kidney beans, and sweetcorn, plus additional water as required - about a can full. Add tabasco to taste. Stir.
4. Bring to the boil, then simmer, covered for 30 minutes, stirring occasionally to ensure the chilli does not stick to the bottom of the pan.
This recipe actually tastes nicer the following day, when the lentils have had time to absorb more of the flavour.
I serve either mixed with rice, and a few tortilla chips, or over a baked potato.
Number of Servings: 5
Recipe submitted by SparkPeople user CALYPTE.