Ingredients
1/2 pound ground beef (15% fat)
1 1/2 cups onion (chopped)
1 clove garlic (crushed)
2 cups lentils (cooked
drained)
2 cans tomatoes
low-sodium
diced or crushed (29 ounce or 2 cans 14 1/2 ounce)
1 tablespoon chili powder
cumin
ground (1/2 teaspoon
optional)
Steps
Wash hands with soap and water.
In a large saucepan, brown beef over medium-high heat, breaking it into bite sized pieces. Drain fat.
Add onion and garlic and cook until softened.
Add lentils, tomatoes, chili powder, and cumin. Cook for about 1 hour until flavors are blended.
Serve hot, topped with your favorite chili toppings.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 183 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Cholesterol | 24 mg |
| Sodium | 92 mg |
| Carbohydrates | 23 g |
| Dietary Fiber | 8 g |
| Total Sugars | 6 g |
| Added Sugars included | 0 g |
| Protein | 14 g |
| Vitamin D | 0 mcg |
| Calcium | 75 mg |
| Iron | 5 mg |
| Potassium | 676 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Lentil Chili. Recipe source: Montana State University Extension Service Nutrition Education Program. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.