Rating: 3.5 stars
23 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 5
  • 1 star values: 1

You don't need meat to make a hearty and delicious chili! For cozy fall nights, make this yummy vegetarian chili.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.*

*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

314 calories; fat 7g; cholesterol 20mg; saturated fat 4g; carbohydrates 47g; mono fat 2g; poly fat 1g; insoluble fiber 19g; sugars 8g; protein 21g; vitamin a 1895IU; vitamin c 34.8mg; thiamin 0.4mg; riboflavin 0.4mg; niacin equivalents 2.2mg; vitamin b6 0.5mg; folate 173.4mcg; vitamin b12 0.2mcg; sodium 752mg; potassium 943mg; calcium 222.1mg; iron 5mg.
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