3.666665
6 ratings

Easy Lentil Chili

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
304
Calories Per Serving

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
Servings6
Calories Per Serving304
Total Fat2g2%
Sugar7gN/A
Saturated0.2g1.2%
Protein20g40%
Carbs56g19%
Vitamin A115µg13%
Vitamin B60.7mg36.2%
Vitamin C59mg99%
Vitamin E2mg12%
Vitamin K18µg22%
Calcium101mg10%
Fiber12g48%
Folate (food)375µgN/A
Folate equivalent (total)375µg94%
Iron6mg34%
Magnesium61mg15%
Monounsaturated0.3gN/A
Niacin (B3)3mg17%
Phosphorus251mg36%
Polyunsaturated0.7gN/A
Potassium906mg26%
Riboflavin (B2)0.3mg16.7%
Sodium121mg5%
Thiamin (B1)1mg99%
Zinc3mg19%