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Northwest Chili

Serves: 7
Total Calories: 107

Ingredients

1 cup chopped onion
2 large garlic cloves, minced
1 1/2 tablespoons canola oil
1 cup dry lentils, rinsed
1 cup diced potato
1/2 cup shredded carrot
1 green bell pepper, seeded and chopped
1 tablespoon chili powder, or to taste
2 1/2 cups water
2 teaspoons beef bouillon granules, or 2 cubes
1 (14 1/2-ounce) can tomato
1 (8-ounce) can tomato sauce
1 (15-ounce) can chickpeas, drained and rinsed, or about 2 cups boiled
1/4 teaspoon crushed red pepper, or to taste
salt and freshly ground black pepper to taste

Directions:

In a large, heavy saucepan, cook onion and garlic in oil for 3–4 minutes. Add lentils, and stir to coat them with oil. Add potatoes, carrots, bell pepper, chili powder, water, and bouillon. Bring to a boil. Reduce heat, cover, and simmer about 25 minutes, or until lentils are tender.

Add tomatoes, breaking them up as you do, and tomato sauce, chickpeas, and red pepper. Simmer for another 15 minutes. Season to taste with red pepper, salt, and black pepper.

Nutritional Facts:

Serves: 7
Total Calories: 107
Calories from Fat: 27

This Northwest Chili recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.


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