Lentil Chili

Yields Makes 4 - 1 cup servings

Calories: 207
Fat: 4g
Sodium: 374mg
Total Carbs: 35g
Dietary Fiber: 8g
Protein: 11g

1 tablespoon olive oil
4 cloves garlic, minced
1 tablespoons chili powder
32 oz vegetable broth, low sodium
¾ cup dry lentils
2 teaspoons Tabasco chipotle hot pepper sauce
2 cups peeled and diced, butternut squash
1-14oz can diced tomatoes, low sodium

Sauté garlic, olive oil, and chili powder in large pot until mixed well. Add broth lentils and Tabasco sauce. Bring to a boil and simmer uncovered for 15 minutes. Mix in squash and tomatoes. Continue cooking uncovered at medium heat until lentils and squash are tender which may take approximately 60-90 minutes.

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Posted by Florence B.
2 months ago

Delicious! I used Fire Roasted Diced Tomatoes becayse that was what I had, (it does have more sodium), and I also added one medium red onion when I sauteed the garlic, I added 2 small sliced carrots when I added the butternut squash also.