Update my dinner status, I'm making this tonight.
Servings: 8 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 Green bell pepper; chopped
- 3 c Vegetable broth or water
- 1 c Brown lentils
- Picked over and rinsed
- 28 oz Canned chopped tomatoes with
- 1 8 oz can tomato sauce
- 1 2/3 c Red kidney beans; drained
- (or 15-oz. can)
- 1 2/3 c Pink beans; drained
- (or 15-oz. can)
- 1/4 c Minced fresh parsley
- 2 tb Minced fresh cilantro
SUGGESTED TOPPINGS
Preparation
Makes 8 servings Set out a selection of toppings so each person can choose his or her favorites. A creative choice of toppings enhances the appearance and flavor of any chili. Heat the oil in a large skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until the onion is translucent, about 4 to 5 minutes. Add garlic, chili powder, cumin, coriander, oregano and salt and cook, stirring, 1 minute. Add broth and lentils and bring to a boil. Reduce heat, cover and simmer 20 to 25 minutes, or until lentils are firm-tender. Add tomatoes and tomato sauce and return to a boil. Simmer, uncovered, 15 minutes or until slightly thickened. Stir in beans, parsley and cilantro and heat through. Serve with choice of toppings on the side. Per serving without topping: 450 calories, 6g fat, 77g carb, 21g fiber, 27g protein, 734 mg sodium. 5 WW POINTS Per serving: 336 Calories (kcal); 5g Total Fat; (12% calories from fat); 19g Protein; 57g Carbohydrate; 0mg Cholesterol; 334mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: The No-Tofu Vegetarian Cookbook by Claessens, page 127 Converted by MM_Buster v2.0n.
