Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
Rain or Snow,
To Chili go,
You'll find it so,
For ought we know.
Time will show.” -Benjamin Franklin, Statesman
The refrigerator light goes on...
This is a fine chili that’s a snap to make, full of flavor and really great for you. It has it all: low calorie, low fat, high fiber, garlic, cheese, sour cream -- all the great things in life. It’s not too spicy and those with GERD should be fine if they leave out the chipotle pepper since there’s not much cumin or chili powder in each serving.
Lentils
Lentils are legumes like peas, garbanzos and peanuts. They are mostly carbohydrate and protein not very much fat. They have tons of fiber with a half cup of cooked lentils coming in at around 8 grams.
Like other legumes you can cook them whole but are also great in soups and pureed into sauces. There are three main types. The small green lentil is also know as the French lentil. It has a thin shell and a stronger pea-like flavor. Red and yellow lentils are slightly smaller and not as plump as green lentils. They have a milder flavor. French lentils take a little longer to cook than their red and yellow cousins.
Because of their size lentils don’t have to be soaked overnight like other legumes. I do rinse them well because they often are full of dust and dirt. Boil them very gently testing often for doneness.
2 ounces lentils = 198 calories, <1g fat, 0g sat fat, 0g mono fat, 15g protein, 34g carbohydrates, 3mg sodium, 0mg cholesterol, 3 mcg Vitamin K
