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Lentil Chili

Categories: Low-fat, Vegetarian
Type: Soups and Stews

Lentils replace meat in this wild west chili.

Serves: 8 cups


  • 2 cups water
  • 3/4 cup dried brown lentils, cleaned
  • 1 can (14 1/2 ounces) tomatoes, crushed
  • 1 medium green bell pepper, chopped
  • 1 medium yellow onion, chopped
  • 1 teaspoon crushed fresh garlic
  • 2 tablespoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground allspice
  • 1 can (15 ounces) tomato sauce
  • 2 cups fresh or frozen (thawed) whole kernel corn

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  1. Place all of the ingredients except for the tomato sauce and corn in a 2 1/2-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 30 minutes, or until the lentils are tender.
  2. Add the tomato sauce and corn to the lentil mixture. Stir to mix, cover, and simmer for 10 to 15 additional minutes.
  3. Ladle the chili into individual serving bowls, and serve hot.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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