Lentil Chili
By á-7888
Per serving : 120 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 180mg sodium, 21g total carbohydrate (7g dietary fiber, 6g sugar), 6g protein
Rate this recipe
4.5/5
(6 Votes)
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
Details
Servings 8
Preparation
Step 1
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.
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