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Lentil Chili

Lentil Chili Categories: Beans|Main dishes|Soup|Tex Mex
Nb persons: 8
Preparation time:
Total time:

    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-ounce) package  brown lentils, (about 2 1/4 cups lentils)
    2 (15-ounce) 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.

Per serving : 120 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 180mg sodium, 21g
total carbohydrate (7g dietary fiber, 6g sugar), 6g protein

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