Lentil Chili
100%
0
Nutrition balance score
Great
Glycemic Index
30
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories243.4 kcal (12%)
Total Fat6 g (9%)
Carbs36.8 g (14%)
Sugars5.1 g (6%)
Protein12.9 g (26%)
Sodium225.4 mg (11%)
Fiber8 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 Tbspolive oil
½ cupshallot
peeled and finely diced
½ cupred bell pepper
stem and seeds removed, finely diced
1 cupred lentils
dry, uncooked, sorted through to remove any debris, red lentils cook faster, brown lentils cook longer
3 cupslow sodium vegetable stock
15 ozdiced tomatoes
can
15 ozcan low sodium black beans
drained and rinsed, or sub another canned bean
2 tspmild chili powder
1 tspgarlic powder
2 tspground cumin
Instructions
Step 1
In a large soup pot, sauté the diced onion and bell pepper in oil until soft, about 5 minutes.
Step 2
Add in the spices (garlic, cumin, and chili powder) and cook for 30 seconds.
Step 3
Pour in the canned tomatoes, stock, drained beans and dry lentils into the pot and bring to a boil.
Step 4
Reduce to a simmer, cover and cook for 20-30 minutes, stirring every 10 minutes. Ensure the lentils are soft and cooked through, along with the beans.
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