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Big-Batch Vegetarian Lentil Chili

Makes: 12 servings
Prep 15 mins Cook 35 mins
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)
  • 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 (g) 173,
  • Cobalamin (Vit. B12) (g) 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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