A simple chili that’s sure to please year round.

Ingredients:
1/3 c. water, nonfat broth or wine
1 medium onion, chopped
2 garlic cloves, minced
1 medium carrot, chopped
7 cups water
1/3 cup tomato puree or tomato paste
2 cups brown lentils, rinsed
1 green bell pepper, chopped
1 yellow or red bell pepper, chopped
2½ cups cooked kidney beans, drained & rinsed
1 cup cooked pinto beans, drained and rinsed
2 cups canned tomatoes with juice
1 Tbsp. chili powder
1 Tbsp. ground cumin
¼ tsp. cayenne pepper
¼ tsp. black pepper
Salt to taste

Directions:
Heat 1/3 cup water or broth in a large, heavy soup pot over medium heat. Add onion, garlic and carrot; cook and stir for 5 minutes. Add 7 cups water, tomato puree or paste, lentils, peppers, beans, tomatoes and spices. Bring to a boil. Reduce heat, cover, and simmer 45 minutes until lentils are tender, adding more water as necessary.

151 calories per serving.

Submitted by Louise, Solutions team member