Easy Lentil Chili

Easy Lentil Chili
Contributor
Whole Foods Market

This simple vegetarian chili recipe uses lentils instead of beans. Brown lentils work best as they will hold their shape even when tender after cooking. Serve over brown rice or with whole-grain hearth bread.

6
Servings
338
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 medium yellow onion, chopped
  • 1 large red bell pepper, chopped
  • 8 Cups low-sodium vegetable broth, divided
  • 5 cloves garlic, finely chopped
  • 4 Teaspoons salt-free chili powder
  • 2 1/4 Cups brown lentils
  • 2 15-ounce cans diced tomatoes
  • 1/4 Cup chopped fresh cilantro

Directions

Heat a large pot over medium-high heat. When hot, add onion and bell pepper; cook, stirring frequently, until vegetables brown and begin to stick to the bottom of the pot, about 6 minutes. Stir in 3 tablespoons of broth and continue to cook, stirring, until onion is soft and lightly browned. Stir in garlic and chili powder and cook 1 minute, stirring constantly. Add lentils, tomatoes and remaining 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.

Nutritional Facts

Total Fat
3g
4%
Sugar
3g
3%
Saturated Fat
1g
4%
Cholesterol
4mg
1%
Carbohydrate, by difference
70g
54%
Protein
9g
20%
Vitamin A, RAE
49µg
7%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
53mg
5%
Choline, total
27mg
6%
Fiber, total dietary
6g
24%
Folate, total
13µg
3%
Iron, Fe
37mg
100%
Magnesium, Mg
28mg
9%
Niacin
13mg
93%
Phosphorus, P
229mg
33%
Selenium, Se
20µg
36%
Sodium, Na
833mg
56%
Thiamin
1mg
91%
Water
269g
10%

Easy Shopping Tip

Purchase ingredients that can be used in a variety of dishes in bulk, in order to minimize waste and save money.

Easy Cooking Tip

Do all your prep in advance, and use three bowls: one for all your ingredients, one for all your prep, and one for all your refuse. Staying organized can help you put out meals faster.