Vegetarian, Low-Fat 3 Bean Chili

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Vegetarian, Low-Fat 3 Bean Chili

 

1 Tbs. vegetable oil

1 large onion, chopped

1 medium green pepper

1 tsp. finely chopped fresh garlic

1 c. dried lentils

3 c. water

1 (28-oz.) can diced tomatoes, undrained

1 (8-oz.) can tomato sauce

2 Tbs. chili powder

2 tsp. cumin

1 tsp. oregano

1/2 tsp. salt

1 (15-1/2 oz.) can Great Northern beans, drained

1 (15-oz.) can kidney beans, drained

reduced-fat cheddar cheese, optional

jalapeno slices, optional

 

In a 4-quart saucepan, heat the oil. Add the onion, green pepper, and

garlic, and cook over medium-high heat, stirring occasionally, until

vegetables are tender. Stir in the lentils and water, and continue cooking

until the mixture comes to a full boil. Reduce the heat to low and cook

until the lentils are tender, or about 25-30 minutes. Stir in the remaining

ingredients, except the beans, cheese and jalapeno slices, if using.

Continue cooking until the chili is slightly thickened and the flavors are

blended, approximately 15-20 minutes. Stir in the beans and continue cooking

until it is evenly heated. Serve, if desired, with shredded cheese and

jalapenos.

Makes 8 servings

Calories..248....Fat...3 g...Fiber...2.7 g.