Lentil Chili - 21g Carbs, 7g Fiber, 6g Sugar
From: www.wholefoodsmarket.com
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 over brown rice or with whole-grain hearth bread.
Serves: 8
Special Diets:
Dairy Free
Vegan
Vegetarian
Fat Free
High Fiber
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 oz pkg) brown lentils (about 2 1/4 cups lentils)
2 (15 oz 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.
Serves: 8
Nutrition per Serving:
120 Calories, 5 from Fat, 0g Total Fat, 0g Saturated Fat, 0mg Cholesterol, 180mg Sodium, 21g Carbs, 7g Dietary Fiber, 6g Sugar, 6g Protein
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