Bulgur wheat gives texture to this meatless chili. From the American Diabetes Association. canola oil, onion, garlic, dried lentils, dry bulgur wheat, chicken broth or vegetable broth, canned tomatoes, chili powder, cumin cvt

Ingredients

2	tbsp canola oil
1	medium onion, chopped
4	garlic cloves, minced
1	cup dried lentils
1	cup dry bulgur wheat
3	cups low-fat, low-sodium chicken broth or vegetable broth (105273)
2	cups canned tomatoes, drained and coarsely chopped (82687)
2	tbsp chili powder
1	tbsp cumin

Directions

1. Heat the oil in a large stockpot over medium-high heat. Add the onions and garlic and saute for 5 minutes.
   
   
2. Add the dry lentils and bulgur wheat and stir.
   
   
3. Add all the remaining ingredients and bring to a boil. Simmer for 30 minutes until the lentils are tender.
   
   

Categories

Beans, Tomatoes, Main Dish, American, Simmer, Vegetarian, Sugar-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat No cholesterol Very high in dietary fiber High in manganese