Lentil Chili

Carianne's Note:

A great throw-together lowfat meal. (2 WW points). Freezes well for make-ahead lunches. Sometimes I add garbanzo beans. This is from the Secrets of Lowfat Cooking cookbook, a great resource.

• Total Time: 50 mins
• Prep Time: 5 mins
• Cook Time: 45 mins

Ingredients:

Servings: 8

• ¾ cup dry lentils , cleaned
• 2 cups chicken broth or 2 cups vegetable broth or 2 cups beef broth
• 1 (16 ounce) can crushed tomatoes
• 1 medium green bell pepper , chopped
• 1 medium onion , chopped
• 2 -3 garlic cloves , crushed
• 2 tablespoons chili powder
• ½ teaspoon cumin
• ¼ teaspoon allspice
• 1 (16 ounce) can tomato sauce
• 2 cups whole kernel corn

Directions:

1. Combine everything (except tomato sauce and corn) in 2 1/2 quart pot and boil over high heat.
2. Reduce to low, cover, and simmer for 25- 30 minutes.
3. Stir in tomato sauce and corn.
4. Simmer for 10- 15 minutes.
5. Serve hot!
6. Great garnished with lowfat sour cream.
7. For Vegetarian use only the vegetable broth. Do not use the low fat sour cream garnish for Vegans.

Reviews

[Coley 91]

Wonderful recipe. My husband LOVED it. Its very hearty... and it makes a lot!!! I added some other beans to it. It was delicious. We will make it again and again. Thanks. :)

[SMH]

easy. yummy. approved by the picky family. personally i found it very tomato-y so next time i will add some sugar to offset that.

[ratherbeswimmin']

My husband and I love lentils. This chili was very tasty and full of yummy good stuff. Had to cook longer than stated time so the lentils would get tender. Thanks for a super healthy recipe.