| 15 | 30 | 213 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 25 min | 8 |
| 1 can (19oz) | Black beans, canned (drained, rinsed) |
| 2 leaf | Bay leaf |
| 1/4 cup | Cilantro (coriander) (chopped, topping) |
| 2 tbsp | Chili powder |
| 1 tsp | Cumin |
| 2 tbsp | Extra virgin olive oil |
| 4 clove(s) | Garlic (minced) |
| 1/2 cup | Lentils, canned |
| 1 can (19oz) | Navy beans, white, canned (drained, rinsed) |
| 1/4 cup | Salsa, ready-to-serve (topping, optional) |
| 1/4 tsp | Salt and pepper (to taste) |
| 1 cup | Vegetable stock/broth, low sodium |
| 2 cup | Water |
| 2 can (15oz) | Whole tomato, canned |
| 1 medium | Yellow onion (chopped) |
1. In a large pot or Dutch oven, warm up the oil over medium heat.
2. Add the onions and garlic and allow to soften, about 3 minutes.
3. Add the spices, give everything a stir and allow them to cook for a minute or two.
4. Add the lentils, bay leaves and water.
5. Bring the water to a gentle boil and let it simmer for 5 minutes.
6. Add the beans, tomatoes and broth.
7. Bring it back to a boil and let it bubble gently away for 20 minutes.
8. Give it a taste and check it for seasoning - you might want to add a little salt and pepper.
9. Serve the chili over rice or cornbread and what ever toppings your family likes.
Enjoy!
Beans and Lentils
are excellent sources of plant-based protein and are high in fiber which helps to promote healthy digestion!
| Meat Alternative | 0.8 |
| Vegetables | 2.2 |
