A more exotic and adventurous chili recipe that’s very nutritious and tasty too! Using canned lentils makes it very quick and easy to make.
1 teaspoon olive oil
1 teaspoon finely chopped garlic
2 cups chopped carrot
2 cups peeled, cubed eggplant (cut into small 1/4th inch cubes)
1 cup chopped white onion
¾ cup tomato sauce
¼ cup chicken or vegetable broth
1.5 cups cooked lentils (I used canned, Westbrae)
1.5 cups cooked kidney beans (I used canned from Trader Joes)
1 teaspoon ground cumin
¾ teaspoon curry powder
¼ teaspoon cinnamon
Add the olive oil, garlic, carrots, eggplant and onion to a large pot and sauté on medium heat for 5 minutes, stirring often. Throw in the tomato sauce, broth, lentils and spices and heat 7-12 minutes, until the lentils are very soft and the vegetables tender.
Makes 5 cups, 5 servings
Serving size: 1 cup Calories 180 Protein 11 g Carb 34 g Fiber 13 g Sugars 8 g Fat 2 g Saturated fat 0 g Sodium 570 mg