Logo   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

  Home   路   Food Articles   路   Food Trivia   路   Today In Food History   路   Recipes   路   Cooking Tips   路   Videos   路   Food Quotes   路   Who's Who   路   Food Trivia Quizzes   路   Crosswords   路   Food Poems   路   Food Posters   路   Cookbooks   路   Magazines   路   Recipe Contests   路   Cooking Schools   路   Gourmet Tours   路   Food Festivals  


Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


Chef with red wine glass



Just Tell Me What to Eat!
by Timothy S. Harlan

This recipe makes great leftovers.
This is a fine chili that's a snap to make and full of flavor. It has it all: low calories, low fat, high fiber, garlic, cheese, sour cream—all the great things in life. If spicy foods give you heartburn, you should be fine if you leave out the chipotle pepper, as there's not much cumin or chili powder in each serving. If you like your chili spicy and don't have access to chipotle peppers, use cayenne, adding 1/8 teaspoon at a time to your preferred level of spiciness.
Servings: 4
Serving size: about 1陆 cups
This recipe can easily be multiplied
Cooking time: 75 minutes



    鈥 1 tablespoon olive oil
    鈥 2 cloves garlic, sliced
    鈥 1 large onion, diced
    鈥 1 (15-ounce) can no-salt-added crushed tomatoes
    鈥 1 tablespoon chili powder
    鈥 2 teaspoons ground cumin
    鈥 1 teaspoon dried oregano
    鈥 1/2 chipotle in adobo (optional)
    鈥 1/4 teaspoon salt
    鈥 Freshly ground black pepper
    鈥 1 cup dried lentils
    鈥 6 tablespoons nonfat sour cream
    鈥 6 ounces reduced-fat Monterey Jack cheese, shredded


1. Place the olive oil in a large saucepan, over medium heat. Add the garlic and onion and cook, stirring frequently, until the onion has softened. Add the crushed tomatoes, chili powder, cumin, oregano, chipotle (if using), salt, and pepper to taste, and stir well.

2. Add 5 cups of water and the lentils and stir well. Lower the heat to medium-low and simmer until the lentils are cooked through but not mushy, 45 minutes to an hour.

3. Serve topped with 1陆 tablespoons of sour cream and 1陆 ounces of Monterey Jack cheese per serving.

    Serving size 1陆 cups - Servings 4
    Calories 386
    Calories from Fat 106
    Total Fat 12 g (18%)
    Saturated Fat 6 g (32%)
    Trans Fat 0 g
    Monounsaturated Fat 4 g
    Cholesterol 29 mg (10%)
    Sodium 437 mg (18%)
    Total Carbohydrates 44 g (15%)
    Dietary Fiber 18 g (71%)
    Sugars 8 g
    Protein 27 g
    Vitamin A (23%)
    Vitamin C (34%)
    Calcium (43%)
    Iron (35%)
    *Parenthetical percentages refer to % Daily Value



   LENTIL RECIPES >>>>>    路    Austrian Sweet & Sour Lentils    路    Jamaican Jerk Lentils    路    Lentil Broccoli Casserole    路    Lentil Chili    路    Lentil Coconut Curry    路    Lentil & Coconut Milk Curry    路    Lentil and Rice Pilaf    路    Red Lentil Coconut Curry    路    Spiced Lentils    路    Yellow Mung Lentils   

  Home   路   About Us & Contact   路   Recipe Index   路   Kitchen Tips   路   Cooking Contests   路   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.





Popular Pages

Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.