Lentil Chili II

Vegetarian
Gluten Free
Health score
5%
Lentil Chili II
85 min.
12
73kcal

Suggestions


Welcome to a delightful culinary adventure with our Lentil Chili II! This hearty and wholesome dish is perfect for anyone seeking a comforting meal that is both vegetarian and gluten-free. Packed with vibrant vegetables and rich flavors, this chili is not just a feast for the taste buds but also a nourishing option for your body.

Imagine the aroma of sautéed onions and garlic wafting through your kitchen as you prepare this delicious soup. The combination of tender lentils, sweet carrots, and crunchy celery creates a satisfying texture that will leave you feeling full and content. With the warmth of chili powder and cumin, each spoonful offers a delightful kick that warms you from the inside out.

Whether you're serving it as a starter, a snack, or a main dish, this Lentil Chili II is versatile enough to fit any occasion. It's an excellent choice for gatherings, family dinners, or even a cozy night in. Plus, with only 73 calories per serving, you can indulge guilt-free!

So gather your ingredients, roll up your sleeves, and get ready to create a pot of deliciousness that will impress your family and friends. This Lentil Chili II is not just a meal; it's a celebration of flavors and a testament to the joys of cooking. Enjoy every moment of this culinary experience!

Ingredients

  • 12 servings pepper black to taste
  • tablespoon butter 
  • 14.5 ounce canned tomatoes crushed canned
  • cups carrots sliced
  • cups celery sliced
  • tablespoons chili powder 
  • tablespoon cumin 
  •  bulb garlic cloves chopped
  • tablespoon olive oil 
  • cups onion chopped
  • dash paprika 
  • 12 servings salt to taste
  • ounce tomato paste canned
  • quarts water 

Equipment

  • pot

Directions

  1. Heat the olive oil and melt the butter in a large pot over low heat. Stir in onion and garlic, and cook until tender.
  2. Mix in lentils, tomato paste, and crushed tomatoes.
  3. Pour in the water. Season chili with chili powder, cumin, paprika, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes, stirring occasionally.
  4. Mix carrots and celery into the chili. Continue cooking 20 minutes over low heat, until lentils, carrots, and celery are tender.

Nutrition Facts

Calories73kcal
Protein9.94%
Fat30.04%
Carbs60.02%

Properties

Glycemic Index
26.15
Glycemic Load
2.89
Inflammation Score
-10
Nutrition Score
9.9573913202824%

Flavonoids

Apigenin
0.49mg
Luteolin
0.21mg
Isorhamnetin
2.67mg
Kaempferol
0.44mg
Myricetin
0.03mg
Quercetin
10.94mg

Nutrients percent of daily need

Calories:72.89kcal
3.64%
Fat:2.69g
4.14%
Saturated Fat:0.86g
5.37%
Carbohydrates:12.09g
4.03%
Net Carbohydrates:8.85g
3.22%
Sugar:5.74g
6.38%
Cholesterol:2.51mg
0.84%
Sodium:326.22mg
14.18%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2g
4%
Vitamin A:4180.23IU
83.6%
Manganese:0.26mg
13.11%
Fiber:3.24g
12.97%
Vitamin C:10.31mg
12.5%
Vitamin K:12.92µg
12.31%
Vitamin B6:0.21mg
10.61%
Potassium:369.59mg
10.56%
Vitamin E:1.53mg
10.17%
Copper:0.17mg
8.51%
Iron:1.43mg
7.92%
Folate:27.03µg
6.76%
Magnesium:25.1mg
6.28%
Calcium:57.62mg
5.76%
Vitamin B1:0.09mg
5.71%
Vitamin B3:1.1mg
5.5%
Phosphorus:49.81mg
4.98%
Vitamin B2:0.08mg
4.51%
Vitamin B5:0.32mg
3.16%
Zinc:0.4mg
2.65%
Selenium:1µg
1.42%
Source:Allrecipes