Hearty Two Bean and Lentil Chili

Hearty Two Bean and Lentil Chili (THM: E, low-fat, sugar-free, gluten-free)

  • 1 T. olive oil
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 4 cloves of garlic, minced
  • 1 T. + 1 t. of chili seasoning
  • 4 c. of FF chicken stock
  • 4 c. of hot water
  • 1/2# dry green or brown lentils, rinsed well
  • (1) 15 oz. can of kidney beans, drained and rinsed
  • (1) 15 oz. can of Great Northern Beans, drained and rinsed
  • (2) 14 oz. cans of diced tomatoes with their juices
  • 1 1/2-2 t. salt
  • 1/2 t. black pepper
  • 0% Plain Greek Yogurt, mozzarella cheese or green onions, optional toppings for serving
  1. In a large pot, heat the olive oil over medium heat. Add the onion and green pepper and sauté until the onion is translucent, about 8 minutes. Add the garlic and chili seasoning and cook for 1 minute more, stirring the whole minute.
  2. Add the chicken stock, water, lentils, beans, tomatoes, salt and pepper to the pot and bring to a boil. Once the chili is boiling, turn it down to medium low and simmer uncovered 25-30 minutes, until the lentils are tender but not mushy. Turn off the heat.
  3. With an immersion blender on low in the chili blend for 20 seconds. If you do not own an immersion blender, remove 3 c. of the chili and put in a blender or food processor and process or blend on low for 20 seconds. Pour the 3 c. of chili back into the pot and stir to combine. Top with a dollop of 0% Plain Greek Yogurt or a small pinch of mozzarella cheese right before serving.
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