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. Watch our how-to video.
Special Diets:
Ingredients
Method
Heat a large pot over medium-high heat.
When hot, add onion and bell pepper; cook, stirring frequently, until vegetables brown and begin to stick to the bottom of the pot, about 6 minutes.
Stir in 3 tablespoons of the broth and continue to cook, stirring, until onion is soft and lightly browned.
Stir in garlic and chili powder and cook 1 minute, stirring constantly.
Add lentils, tomatoes and remaining 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.
Nutritional Info
Serving Size
about 2 cups
Calories
130
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.