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Low Fat Meatless Chili
1 pound lentils -- (dry)
8 cups water
40 ounces stewed tomatoes -- no salt added
60 ounces kidney beans -- dark, light or mixed
1 each chopped onion
1 each bell pepper -- chopped
3 tablespoons chili powder
3 tablespoons cumin powder
1 1/2 tablespoons red pepper
3 cups water
Bring water to boil in Dutch oven. Wash lentils and add to water. Cover, cook on high until boiling, then simmer on low heat, covered, for approximately 1 hour, stirring occasionally. Remove lentils from heat, drain and return to Dutch oven. Add stewed tomatoes, undrained kidney beans and chopped vegetables and 2 cups of water. Cover and bring to a boil, then reduce heat and simmer. Add seasonings, stirring occasionally. Add remaining water, if desired, to dilute consistency. Let simmer for at least 2 hours or cook in a slow cooker on low for the day. Makes 16 10-ounce servings.
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