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Yield: Makes 6 servings. Serving size: 1 cup.
Recipes
Northwestern Style Lentil Chili
| Nutrition Information | |
| Calories: | 191 |
| Total Fat: | 0g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 114mg |
| Carbohydrates: | 35g |
| Dietary Fiber: | 12g |
| Sugars: | 9.6g |
| Protein: | 11g |
| Vitamin A: | 7470.2iu (149%) |
| Vitamin C: | 48.6mg (81%) |
| Calcium: | 74mg (7%) |
| Iron: | 3.9mg (21%) |
Olive oil cooking spray
1 cup diced onion
1 clove garlic minced
4 cups low-sodium V8
1 potato washed and diced
1 cup dry lentils
1 cup diced carrots
2 tsp chili powder
6 Tbsp nonfat sour cream
Generously spray a large pot or Dutch Oven with olive oil spray or use a teaspoon of olive oil. Heat over medium-high heat. Sauté the onion and garlic until lightly golden, about 2 or 3 minutes. Add the rest of the ingredients and bring to a boil. Cover and simmer on low until the lentils and vegetables are tender, around 20-25 minutes. Serve chili in bowls and garnish the top of each one with a tablespoon of sour cream. We recommend serving this chili with your favorite steamed vegetables.
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