Lean Star Lentil Chili
As any Texan will tell you, we have the fastest horses and the prettiest women, make the best BBQ and the hottest chili. Here's a meatless version that ranks right up there with the best of them." Serve up a big steamin bowl of this genuine "Texas Red", along with a salad, corn tostados and a cold beverage at your next roundup. Even card carrying carnivores will be back for seconds." - sarahhewlett
Yield: 8 Ready in 45 minutes
6 people trying soon
Verified by stevemur
|1/2 cuponion; diced small|
|2 teaspoonolive oil|
|2 clovesGarlic; minced|
|3 tablespoonsChili powder|
|1 1/2 tablespoonsGround cumin|
|1/4 teaspoonGarlic powder|
|1/4 teaspooncayenne pepper; to taste, for heat|
|1 cupdry brown lentils; rinsed, picked|
|1 1/2 cupstomato puree|
Lean Star Lentil Chili Preparation
Gently saute the onion with the oil in a soup pot for two minutes. Add the garlic for about 30 seconds, then the spices for an additional 30 seconds, stirring. Add the water, lentils and tomato puree. Bring to a boil, reduce to a simmer and cook for about 30 minutes, skimming any surface foam as necessary and stirring occasionally. Add salt and sugar and cook until lentils are tender (5-10 minutes).
Puree half of the lentils and re-combine all. Check for seasoning; add additional water if needed.
Serve with corn tortilla chips. Put a bit of chopped onion or Pico de Gallo on top for garnish.
Each (3/4 cup) serving contains an estimated:
Cals: 132, FatCals: 20, total Fat: 2g
SatFat: 0g, PolyFat: 1g, MonoFat: 1g
Chol: 0mg, Na: 370mg, K: 521mg
TotCarbs: 22g, Fiber: 10g, Sugars: 4g
NetCarbs: 12g, Protein: 8g
Adapted from recipe by Chef Terry Conlan of Lake Austin Spa.
Serve up a big steamin bowl of this genuine "Texas Red", along with a salad, corn tostados and a cold beverage at your next roundup. Even card carrying carnivores will be back for seconds.
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