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Northwest Chili

Northwest Chili

Soups

Course

Difficulty

Easy

Pulse Type

Chickpeas

Specialty Diet

Vegetarian

Nutrition

500 calories or less

Cook Time

40 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1 cup onion chopped
2 large cloves garlic minced
1.5 tbsp canola oil
1 cup lentils dried; rinsed
1 cup potato diced
1⁄2 cup carrot shredded
1 bell pepper green; seeded and chopped
1 tbsp chili powder or to taste
2 1⁄2 cups water
2 tsp beef bouillon cubes or 2 vegetable bouillon cubes
14.5 ounces tomatoes (1 can)
1 8 oz can tomato sauce
1 15 oz can chickpeas (1 can) drained and rinsed, or about 2 cups boiled*
1⁄4 tsp red pepper flakes or to taste
salt and pepper to taste

Instructions

*Preparation of chickpeas:

In a medium saucepan, combine 1 cup of soaked chickpeas and 2 ½ cups of water. Add more water if you are cooking at high altitude or with hard water. Bring to a boil, cover and simmer until the chickpeas are tender.

Chili:

In a large, heavy saucepan, cook onion and garlic in oil for 3 to 4 minutes. Add lentils, and stir to coat them with oil.
Add potatoes, carrots, bell pepper, chili powder, water, and bouillon. Bring to a boil. Reduce heat, cover, and simmer about 25 minutes, or until lentils are tender.
Add tomatoes, breaking them up as you do, and tomato sauce, chickpeas, and red pepper. Simmer for another 15 minutes. Season to taste with red pepper, salt, and black pepper.