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Tomato Lentil Chili

Tomato Lentil Chili

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

Serves: 6 Save

Ingredients (17)

  • 2 T Canola Oil
  • 1 Onion
  • 1 Red Bell Pepper
  • 4 Garlic Cloves
  • 1 cup Dried Lentils
  • ½ cup Quick-Cooking Bulgur Wheat
  • or ½ cup Whole Wheat Couscous
  • or ½ cup Quick Cooking Pearl Barley
  • 29 oz Low Sodium, Fat Free Vegetable Broth
  • 14½ oz Canned Petite Diced Tomatoes
  • 2 T Chili Powder
  • 2 tsp Ground Cumin
  • 1 tsp Salt
  • 1 tsp Freshly Ground Black Pepper
  • 6 T Plain Yogurt (optional)
  • 6 T Chopped Red Onion (optional)
  • 3 T Hot Sauce (optional)
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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.