Lentil Chili
Servings
4Serving size
about 2 cupsThis recipe can easily be multiplied and makes great leftovers.
Ingredients
| 1 Tbsp. Olive oil |
| 2 clove Garlic, raw (sliced) |
| 1 large White onions (diced) |
| 1 15-ounce can No salt added diced tomatoes |
| 1 Tbsp. no salt added chili powder |
| 1 tsp.. Ground cumin |
| 1 tsp., leaves Dried oregano |
| 1 small Chipotle peppers In adobo sauce (optional) (minced) |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 5 cup Water |
| 1 cup Green Lentils |
| 6 Tbsp. Fat free sour cream |
| 6 Ounces Reduced fat monterey jack cheese (shredded) |
Instructions
Add the garlic and onion and cook, stirring frequently, until the onions have softened.
Add the crushed tomatoes, chili powder, cumin, oregano, chipotle (if used), salt, and pepper, and stir well.
Add the water and the lentils, and stir well.
Reduce heat to medium-low and simmer until lentils are cooked through but not mushy, approximately 45 minutes to an hour.
Serve with 1 1/2 tablespoon sour cream and 1/2 ounce Monterey jack cheese per serving.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This is a fine chili that’s a snap to make, full of flavor and really great for you. It has it all: low calorie, low fat, high fiber, garlic, cheese, sour cream – all the great things in life and the perfect way to improve your Mediterranean diet score.
It’s not too spicy and those with GERD should be fine if they leave out the chipotle pepper since there’s not much cumin or chili powder in each serving.