Elaine Sweet – Dallas, Texas
Description: Hot bowl of red, delicious chili! Satisfying and stays with you all day!
- 1 tbsp vegetable oil
- 1 onion, chopped
- 5 cloves garlic, minced
- 1 jalapeno pepper, seeded, stemmed and diced
- 2 cups dried red lentils
- 1 12-oz pkg veggie ground round
- 4 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried thyme
- 1 8-oz can tomato sauce
- 1 14-oz can crushed tomatoes, un-drained
- 1 1/2 cups water
- 2 tbsp balsamic vinegar
- 1/2 tsp salt
- Garnish with: Cilantro, grated cheese and salted cashews
Heat vegetable oil in stock pot and add onion, cook and stir for 4 minutes. Add garlic and jalapeno and cook and stir for 1 minute more.
Stir in lentils and veggie ground round and add chili powder, cumin, paprika and thyme. When spices have toasted and released some of their aroma add tomato sauce, crushed tomatoes, water and balsamic vinegar to stock.
Cook and stir over low heat for 25 minutes, adding more water if necessary. Ladle into bowls and garnish with cilantro leaves, cheese and cashews.
Notes: You can substitute other varieties of lentils for the red lentils and not have any noticeable change in the taste of the chili. It just looks so much prettier with the orange lentils.
Red Lentil Bean Chili
Servings per Recipe:Amount per Serving
Calories from Fat:
Total Fat: 1g
Saturated Fat: 0g
Dietary Fiber: 10g
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