Makes: 6 servings

Lentils, tomatoes, and ground beef are a winning combination in the lentil chili. This recipe packs 9 grams of fiber per serving. Flavorful and filling.

Ingredients

• 1/2 pound ground beef (15% fat)
• 1 1/2 cups onion (chopped)
• 1 clove garlic (crushed)
• 2 cups lentils (cooked, drained)
• 2 cans tomatoes, low-sodium, diced or crushed (29 ounce or 2 cans 14 1/2 ounce)
• 1 tablespoon chili powder
• cumin, ground (1/2 teaspoon, optional)

Directions

1. In a large saucepan, brown beef over medium-high heat, breaking it into bite sized pieces. Drain fat.
2. Add onion and garlic and cook until softened.
3. Add lentils, tomatoes, chili powder, and cumin. Cook for about 1 hour until flavors are blended.
4. Serve hot, topped with your favorite chili toppings.

Source: Montana State University Extension Service, Nutrition Education Program

Nutrition Information

Serving Size: 1 cup, 1/6 of recipe