Lentil Chili

Servings: 4 | Serving size: about 2 cups

Cooking Time: 75 Minutes

This recipe can easily be multiplied and makes great leftovers.

Ingredients

• 1 Tbsp olive oil
• 2 cloves garlic (sliced)
• 1 large onion (diced)
• 1 15 ounce can no salt added crushed tomatoes
• 1 Tbsp chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 chipotle pepper in adobo sauce (optional) (minced)
• 1/4 tsp salt
• to taste fresh ground black pepper
• 5 cups water
• 1 cup lentils
• 6 Tbsp non-fat sour cream
• 6 ounces reduced-fat Monterey jack cheese (shredded)

Place the olive oil in a large saucepan, over medium heat.

Add the garlic and onion and cook, stirring frequently, until the onions have softened.

Add the crushed tomatoes, chili powder, cumin, oregano, chipotle (if used), salt, and pepper, and stir well.

Add the five cups of water and the lentils, and stir well.

Reduce heat to medium-low and simmer until lentils are cooked through but not mushy, approximately 45 minutes to an hour.

Serve with 1 1/2 tablespoon sour cream and 1/2 ounce Monterey jack cheese per serving.