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Lentil Chili

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Yields Make 4 cups (4 - 1 cup servings)
  • Calories: 207
  • Fat: 4g
  • Sodium: 374mg
  • Total Carbs: 35g
  • Dietary Fiber: 8g
  • Protein: 11g
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 tablespoons chili powder
  • 32 oz vegetable broth, low sodium
  • ¾ cup dry lentils
  • 2 teaspoons Tabasco chipotle hot pepper sauce
  • 2 cups peeled and diced, butternut squash
  • 1-14oz can diced tomatoes, low sodium

Sauté garlic, olive oil, and chili powder in large pot until mixed well. Add broth lentils and Tabasco sauce. Bring to a boil and simmer uncovered for 15 minutes. Mix in squash and tomatoes. Continue cooking uncovered at medium heat until lentils and squash are tender which may take approximately 60-90 minutes.

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