Tomato Lentil Chili

Kelly Kolb
With 15 years of working around some of the most brilliant culinary experts, I pride myself on creating delicious and nutritious meals that bring joy to the family table.
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Published: 1/13/2020

Bulgur and lentils team up for a quick-cooking, high-fiber vegetarian chili that is perfect for fall.

Serves: 6 Save

Ingredients (14)

  • 2 tablespoon canola oil
  • 1 medium onion, chopped
  • 1 medium red bell pepper, chopped
  • 4 garlic cloves, minced
  • 1 cup dry lentils (red or brown)
  • 1/2 cup quick cooking bulgur, whole wheat couscous or quick-cooking (pearled) barley
  • 2 (14 1/2-ounce) can fat-free, reduced sodium vegetable broth
  • 1 1/2 cup water
  • 1 (14 1/2-ounce) can petite diced tomatoes
  • 2 tablespoon chili powder
  • 2 teaspoon ground cumin
  • 1 teaspoon salt
  • Freshly ground black pepper
  • Yogurt, chopped red onion, hot sauce (optional)

Directions

  1. Heat oil in a large saucepan. Add onion, bell pepper and garlic; cook 7 minutes. Add remaining ingredients except toppings. Simmer 30 minutes. Serve with yogurt, red onion and hot sauce.

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