Lentil Chili
From Kathicooks 14 years ago
- 1 hr., incl. prep. to make
- Serves 8
This hearty chili is delicious on a cold night. Top with non-fat shredded cheddar, if desired. Serve with a crusty whole grain bread
Ingredients
- 8 cups low-sodium vegetable broth, divided (or a combination broth and low-sodium V-8 juice to equal 8 cups) shopping list
- 1 med. to lg. yellow onion, chopped shopping list
- 1-2 large red peppers (I used orange and green) shopping list
- 5 cloves garlic, finely chopped shopping list
- 1 spoonful of canned adobo tomatoes w/sauce (OPTIONAL but good) shopping list
- 2 15 oz. cans petite-diced or diced tomatoes, with liquid shopping list
- 5 tsp. salt-free chili seasoning (such as Williams) shopping list
- 1 16 oz. bag brown OR green lentils shopping list
How to make it
- In large pot over med-high heat, bring 3/4 c. vegetable broth to boil and add onion, peppers and garlic. Cook and stir about 5 minutes, until onion is translucent. Stir in chili seasoning and cook for 1 minute, stirring constantly. Add lentils, tomatoes and remaining 7 and 1/4 cups broth. Bring to a boil, reduce heat to med-low, and cover. Cook for 30 minutes. Uncover, stir, and allow to cook 10 minutes longer.
People Who Like This Dish 4
- modelsmom Worcester, MA
- jancalloway Nowhere, Us
- Tusharika New Delhi, India
- glbaskin Nowhere, Us
- Kathicooks Shawnee Mission, Kansas
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