Lentil Chili With Chunky Vegetables
Chili con carne, a popular dish in the United States, is traditionally made with meat, but this vegetarian version with lentils and chunky vegetables is just as delicious and nutritious!
This is vegan, gluten free and high protein recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Ingredients
- 1 cup Lentils
- 1 medium Onion
- 1 large Bell Pepper
- 2 medium Carrot
- 3 clove Garlic
- 2 large Tomato
- 4 cup Vegetable Broth
- 2 teaspoon Chili Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoon Olive Oil
- 2 tablespoon Cilantro
- 4 wedge Lime
Instructions
- Rinse lentils and set aside.
- In a large pot, heat olive oil over medium heat.
- Add onion, bell pepper, carrot, and garlic. Sauté until vegetables are tender.
- Add tomatoes, lentils, vegetable broth, chili powder, cumin powder, paprika, salt, and black pepper.
- Bring to a boil, then reduce heat and simmer for 30 minutes, or until lentils are cooked.
- Serve hot, garnished with cilantro and a squeeze of lime juice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 60g20%
- Sugars 8g
- Protein 15g30%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.