Best Easy Lentil Chili Recipes

EASY LENTIL CHILI

Easy Lentil Chili image

Great chili. Any leftovers can be reheated. Add just a little water if chili's too thick. Note: This is a recipe I adopted in the Great 'Zaar Adopta-thon; I have made some minor adjustments to it. Be careful with the crushed red pepper flakes; they vary in heat and some can be quite hot. You may wish to add less to start with, and adjust it later.

Provided by Jenny Sanders

Categories Lentil

Time 2h25m

Yield 14 Cups

Number Of Ingredients 14

Ingredients

4 cups lentils, rinsed and picked over
water
1 tablespoon olive oil
2 large onions, chopped
5 -6 cloves garlic, minced
2 teaspoons salt
2 teaspoons cumin
1 teaspoon fresh ground pepper
1 teaspoon paprika
1/2 teaspoon thyme
1/2 teaspoon crushed red pepper flakes
2 tablespoons red wine vinegar
1 can 28 ounces diced tomato
1/4 cup tomato paste

Steps:

Combine lentils and 7 cups of water in a Dutch oven.
Bring to a boil; reduce heat and simmer, partially covered, for 30 minutes.
Peel and chop the onions. Peel and mince the garlic, and put it in a small bowl with all the spices.
Heat the oil in a skillet and saute the onions until soft and translucent. Add the garlic and saute for a minute, then add the seasonings.
Stir in 2 cups of water with the onions. Add the onion mixture to the lentils.
Partially cover and cook for 45 minutes more, stirring every 10 minutes until thick.
Add the vinegar and sprinkle with a little chopped cilantro if desired.

Nutrition Facts : Calories 93, Fat 1.4, SaturatedFat 0.2, Sodium 372.9, Carbohydrate 15.5, Fiber 5.3, Sugar 2.9, Protein 5.8

EASY VEGETARIAN LENTIL CHILI

Easy Vegetarian Lentil Chili image

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.

Provided by Carianne

Categories One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup dry lentils, cleaned
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
1/2 teaspoon cumin
1/4 teaspoon allspice
1 (16 ounce) can tomato sauce
2 cups whole kernel corn

Steps:

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.

Nutrition Facts : Calories 154.3, Fat 1.6, SaturatedFat 0.3, Sodium 728.6, Carbohydrate 29.2, Fiber 9.5, Sugar 5, Protein 9.3

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