I found this amazing chili recipe here and wanted to share it with my readers. Most busy women appreciate making food in bulk in order to feed their family and have a little bit left over for lunch the next day. But even if that isn’t the case in your household, you will appreciate the chili with lentil recipe below.
Just in case you are curious about the health benefits of lentil: It is a member of the legume family, which is highly recommended in healthy eating. Not only do lentils lower cholesterol, they also manage blood-sugar disorders due to its high fiber content. Lentils also contain six important minerals, two B-vitamins, protein with virtually no fat.
So, next time you are in the mood for chili, consider my favorite legume, lentil instead of the usual beans chili is made with.
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 with our Health Starts Here hearth bread from our bakery.
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
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.
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