Vegetarian Lentil Chili

I adapted this recipe from a Weight Watchers recipe. I made some changes to add flavor and also made it into a slow cooker recipe. It’s so quick, easy and yummie and also a good addition to a weight loss menu!

vegetarian chili

Vegetarian Lentil Chili

 

1 ½ cups dry lentils

32 oz beef, chicken or vegetable broth – low sodium

1 lg onion, chopped

1 green or red pepper, diced

2 Tbsp minced garlic

3 Tbsp chili powder

2 tsp. dried oregano

1 ½ tsp ground cumin

1 tsp kosher salt

Opt: ¼ tsp cayenne or hot sauce to taste

29 oz canned fire-roasted tomatoes, undrained

 4 oz can diced chilies, undrained

32 oz canned black beans, rinsed and drained

14 oz garbanzo beans, rinsed and drained

Cilantro, fresh and chopped

 

Place all ingredients in slow cooker except beans and cilantro. Stir.

Cook on low overnight or for 8 hours during the day until lentils are tender. You can add the green pepper closer to the end of the cooking time.

Add beans and heat thoroughly.

Serve with chopped cilantro sprinkled on top of chili.

 

Serves 8

Weight Watchers – 1 cup serving = 6 points

 

Comments

  1. This sounds really good. I made a vegetable soup just last night. Vegetarian chili is one of my favorite meals. I’ve never had it with lentils – will definitely have to give it a try.

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