Lentil Chili Recipe #66064
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.
by Carianne
50 min | 5 min prep
SERVES 8
- 3/4 cup dry lentils, cleaned
- 2 cups chicken broth or vegetable broth or 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
- 1/2 teaspoon cumin
- 1/4 teaspoon allspice
- 1 (16 ounce) can tomato sauce
- 2 cups whole kernel corn
- Combine everything (except tomato sauce and corn) in 2 1/2 quart pot and boil over high heat.
- Reduce to low, cover, and simmer for 25- 30 minutes.
- Stir in tomato sauce and corn.
- Simmer for 10- 15 minutes.
- Serve hot!
- Great garnished with lowfat sour cream.
- For Vegetarian use only the vegetable broth. Do not use the low fat sour cream garnish for Vegans.
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5 stars