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Northwestern Style Lentil Chili

Yield: Makes 6 servings. Serving size: 1 cup.



Olive oil cooking spray
1 cup diced onion
1 clove garlic minced
4 cups low-sodium V8
1 potato washed and diced
1 cup dry lentils
1 cup diced carrots
2 tsp chili powder
6 Tbsp nonfat sour cream

Generously spray a large pot or Dutch Oven with olive oil spray or use a teaspoon of olive oil. Heat over medium-high heat. Sauté the onion and garlic until lightly golden, about 2 or 3 minutes. Add the rest of the ingredients and bring to a boil. Cover and simmer on low until the lentils and vegetables are tender, around 20-25 minutes. Serve chili in bowls and garnish the top of each one with a tablespoon of sour cream. We recommend serving this chili with your favorite steamed vegetables.