TOMATO LENTIL CHILI
quick-cooking, high-fiber vegetarian chili. per serving 233 calories, 5g fat, 1.5mg chop, 12gprot, 37g carbs, 15g fiber, 1112mg sodium
Yield: 6 servings
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Ingredients
- 2 tablespoon(s) canola oil
- 1 medium red bell pepper chopped
- 1 medium onion chopped
- 4 clove(s) garlic minced
- 1 cup(s) dry red or brown lentils
- 1/2 cup(s) quick-cooking bulgur
- 2 can(s) 2-14 1/2oz fat-free, reduced-solium vegetable broth
- 1 1/2 cup(s) water
- 1 can(s) 14 1/2 oz petite diced tomatoes
- 2 tablespoon(s) chili powder
- 2 teaspoon(s) cumin
- 1 teaspoon(s) salt
- freshly ground black pepper
- soups
- yogurt, chopped red onion,hot sauce (optional
Preparation
- Heat oil in large saucepan. Add onion, bell pepper and garlic; cook 7 minutes. Add remaining ingredients except toppings. Simmer 30 minutes. Serve with yogurt, onion, and hot sauce
December 2012
This recipe is a personal recipe added by myrnafields and has not been tested or endorsed by MyRecipes.
TOMATO LENTIL CHILI Recipe at a Glance
- COURSE: Soups/Stews
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