Lentil Chili
Recipe: #3596
December 19, 2011
Categories: Chili, Beans, Southwest, One-Pot Meal, Game/Sports Day, Potluck, Sunday Dinner, Fat Free, Gluten-Free, Heart Healthy, High Fiber, Kosher Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"This chili was the Vegetarian Network of Austin's entry in the 2011 Lone Star Vegetarian Chili Cook-Off. We also made copies of the recipe available."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (281.1 g)
- Calories 141.5
- Total Fat - 1 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 660.3 mg
- Total Carbohydrate - 28 g
- Dietary Fiber - 9.5 g
- Sugars - 6.9 g
- Protein - 7.8 g
- Calcium - 46.5 mg
- Iron - 2.9 mg
- Vitamin C - 21.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine everything except tomato sauce and corn in 2 1/2 quart pot and boil over high heat, then reduce to low, cover, and simmer for 30 minutes.
Step 2
Stir in tomato sauce and corn and simmer for 15 minutes.
Tips
No special items needed.
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