Lentil Chili
4

Serves 8

This simple vegetarian chili recipe uses lentils instead of beans. Brown lentils work best as they will hold their shape even when tender after cooking. Serve over brown rice or with whole-grain hearth bread.

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    Ingredients: 
    • 8 cups low-sodium vegetable broth, divided
    • 1 medium yellow onion, chopped
    • 1 large red bell pepper, chopped
    • 5 cloves garlic, finely chopped
    • 4 teaspoons salt-free chili powder
    • 1 (16 ounce) package brown lentils (about 2 1/4 cups lentils)
    • 2 (15 ounce) cans no-salt-added diced tomatoes
    • 1/4 cup chopped cilantro
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    Method: 

    Bring 3/4 cup broth to a simmer in a large pot over medium-high heat. Add onion, bell pepper and garlic and cook about 8 minutes or until onion is translucent and pepper is tender. Stir in chili powder and cook 1 minute, stirring constantly. Add lentils, tomatoes and remaining 7 1/4 cups broth. Bring to a boil, reduce heat to medium-low and simmer, partially covered, 30 minutes or until lentils are almost tender. Uncover and cook 10 minutes longer. Stir in cilantro and serve.

    Nutritional Info: 
    Per Serving:120 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 180mg sodium, 21g carbohydrate (7g dietary fiber, 6g sugar), 6g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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