Big-Batch Vegetarian Lentil Chili

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18 users rated this recipe an average rating of 3.0
  • Makes: 12 servings
  • Prep: 15 mins
  • Cook: 35 mins
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Big-Batch Vegetarian Lentil Chili
Ingredients
4
14 1/2 ounce can diced tomatoes, undrained
2
15 ounce can red kidney beans, rinsed and drained
3
cups water
1
12 ounce package frozen chopped green peppers
1
12 ounce package frozen chopped onions
2
cups dry red lentils, rinsed and drained
1/4
cup chili powder
2
tablespoons garlic powder
1
8 ounce can tomato sauce
1
6 ounce can tomato paste
1/8
teaspoon ground black pepper
2
cups shredded cheddar cheese (8 ounces)
 
Tortilla chips (optional)
Directions
  1. In an 8-quart Dutch oven combine diced tomatoes, beans, the water, green peppers, onions, dry lentils, chili powder, and garlic powder. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes, stirring occasionally.
  2. Stir in tomato sauce, tomato paste, and black pepper; heat through. Serve with shredded cheese and tortilla chips. Store leftovers, covered, in the refrigerator for up to 3 days. Or freeze leftover chili.*
From the Test Kitchen
*Freezing Directions:

Cool leftover chili. Pour chili into 1-quart freezer containers. Seal, label, and freeze for up to 3 months. To serve, transfer a portion to a large saucepan. Cover and cook over medium-low heat, stirring occasionally, until heated through.

Nutrition Facts (Big-Batch Vegetarian Lentil Chili)
    Per serving:
  • 314 kcal cal.,
  • 7 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 20 mg chol.,
  • 752 mg sodium,
  • 47 g carb.,
  • 19 g fiber,
  • 8 g sugar,
  • 21 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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