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Big-Batch Vegetarian Lentil Chili
Ingredients
- 4 14 1/2ounce candiced tomatoes, undrained
- 2 15 ounce canred kidney beans, rinsed and drained
- 3 cups water
- 1 12 ounce packagefrozen chopped green peppers
- 1 12 ounce packagefrozen chopped onions
- 2 cups dry red lentils, rinsed and drained
- 1/4 cup chili powder
- 2 tablespoons garlic powder
- 1 8 ounce cantomato sauce
- 1 6 ounce cantomato 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)
- Servings Per Recipe 12,
- cal. (kcal) 314,
- Fat, total (g) 7,
- chol. (mg) 20,
- sat. fat (g) 4,
- carb. (g) 47,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- fiber (g) 19,
- sugar (g) 8,
- pro. (g) 21,
- vit. A (IU) 1895,
- vit. C (mg) 35,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 173,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 752,
- Potassium (mg) 943,
- calcium (mg) 222,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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