Thursday, August 27, 2015

Hearty Two Bean and Lentil Chili


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I've had Fall on the brain this week. We had cooler than normal temperatures so that just sent my mind directly to Fall. With the cooler temps I thought soup would be a good way to warm everyone up.

This chili is very hearty, filling and packed with protein, yet still low fat. If you eat the Trim Healthy Mama way this is an E meal. Chances are you already have most or all the ingredients in your pantry already. There is no meat in this chili so it cost me less than $5 to make and we got 10 servings out of it. It's a great budget stretching meal that doesn't taste cheap in the slightest. All four of my kids (even the picky eater) gobbled this up and it got the hubby thumbs up as well. No one commented about the lack of meat. I would call that a winner!

If you have a smaller family and can't eat 10 servings before it goes bad, stick the rest in the freezer. It thaws and reheats beautifully.

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Printable Recipe
Hearty Two Bean and Lentil Chili (THM: E, low-fat, sugar-free, gluten-free)
  • 1 T. olive oil
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 4 cloves of garlic, minced
  • 1 T. + 1 t. of chili seasoning
  • 4 c. of FF chicken stock
  • 4 c. of hot water
  • 1/2# dry green or brown lentils, rinsed well
  • (1) 15 oz. can of kidney beans, drained and rinsed
  • (1) 15 oz. can of Great Northern Beans, drained and rinsed
  • (2) 14 oz. cans of diced tomatoes with their juices
  • 1 1/2-2 t. salt
  • 1/2 t. black pepper
  • 0% Plain Greek Yogurt, mozzarella cheese or green onions, optional toppings for serving
  1. In a large pot, heat the olive oil over medium heat. Add the onion and green pepper and sauté until the onion is translucent, about 8 minutes. Add the garlic and chili seasoning and cook for 1 minute more, stirring the whole minute.
  2. Add the chicken stock, water, lentils, beans, tomatoes, salt and pepper to the pot and bring to a boil. Once the chili is boiling, turn it down to medium low and simmer uncovered 25-30 minutes, until the lentils are tender but not mushy. Turn off the heat.
  3. With an immersion blender on low in the chili blend for 20 seconds. If you do not own an immersion blender, remove 3 c. of the chili and put in a blender or food processor and process or blend on low for 20 seconds. Pour the 3 c. of chili back into the pot and stir to combine. Top with a dollop of 0% Plain Greek Yogurt or a small pinch of mozzarella cheese right before serving.  

2 comments:

  1. This is so very good!!! I put all the ingredients in the crock pot this morning and we are enjoying it tonight. I also put all the ingedients except the broth and water in a freezer bag with instructions to make another time. We love it!!

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    Replies
    1. So glad you and your family enjoyed it! Great idea about putting the ingredients together in the freezer for next time.

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