Chili sin Carne

January 10, 2016

Delicious and hearty chili based on lentils. It\\\'s full of vegetables, beans, pulses and spices and I love this warming meal in the autumn and winter!

0.6 cups (1.5 dl) dry lentils (green or red) cooked in 1.2 cups of water
1 onion
2 cloves garlic
1/4 big leek
2 Tbsp oil OR water
1 cup frozen peas
1 cup frozen corn
3 tomatoes (chopped)
1 cup chopped carrots (3 small carrots)
1½ tsp salt
1 tsp cumin
2 tsp cilantro
1 tsp oregano
1/8 tsp cinnamon
1/4 tsp black pepper
1/4 tsp chili powder
1 Tbsp brown sugar
2 Tbsp tomato paste
2 Tbsp lemon juice
1 Tbsp ketchup (optional)
1 can (24 oz) tomato puree
1/2 cup water
1½ cup black or kidney beans, precooked or canned

Start by heating the pan with the oil or water* on it. Chop the onion, leek and garlic finely and add to the pan. Fry for 3-4 minutes. Add the carrot, peas, tomatoes and spices and fry for an additional 2-3...
See the full directions on my site

Nutritions

Calories
1500

Sodium
1108mg
46% DV

Fat
47g
73% DV

Protein
20g
40% DV

Carbs
205g
69% DV

Fiber
28g
113% DV

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