You are here: Home » Recipes » Tomato Lentil Chili Tomato Lentil Chili Recipe by Serena Ball, RD Yield 6 servings Bulgur and lentils team up for a quick-cooking, high-fiber vegetarian chili that is perfect for fall. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients 2 tablespoons canola oil1 medium onion, chopped1 medium red bell pepper, chopped4 garlic cloves, minced1 cup dry lentils (red or brown)1/2 cup quick cooking bulgur, whole wheat couscous or quick-cooking (pearled) barley2 (14 1/2-ounce) can fat-free, reduced sodium vegetable broth1 1/2 cups water1 (14 1/2-ounce) can petite diced tomatoes2 tablespoons chili powder2 teaspoons ground cumin1 teaspoon salt Freshly ground black pepper Yogurt, chopped red onion, hot sauce (optional) Instructions 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.