Dinner

Experimental Chili with Rice and Lentils is for Dinner.

Experimental Chili with Rice and Lentils takes 45 minutes to prepare.

Experimental Chili with Rice and Lentils takes 480 minutes to cook.

Experimental Chili with Rice and Lentils makes 9 servings.

The ingredients for Experimental Chili with Rice and Lentils are:

- 1 cup cooked of Green Lentils (about 1/3 cup dry)
- 2/3 cup cooked long grain brown rice
- 1 can of six bean mix (540 mL drained)
- 1 large can of diced tomatoes (796 mL)
- 2 tbsp Derlea minced garlic
- 1/2 tsp cayenne pepper
- 1 tbsp onion powder
- 1/2 tsp black pepper
- 2 tsp chili powder (or more, to taste)
- 2 tbsp dried or fresh chives
- 2 tbsp Tostitos salsa
- 1 package (497g) extra lean ground beef (180 cal per 100g)
- 1 tsp sugar
- 1/2 medium red onion, chopped
- 3/4 cup Bella Tabola pizza sauce (20 cal per 1/4 cup)

Here is how you make Experimental Chili with Rice and Lentils:

- Boil water in two medium pots. Add lentils in one, rice in the other. (I like to cook extra for other meals) Cook lentils and rice according to package instructions.- While lentils and rice are cooking, put the beans, tomatoes, pizza sauce, salsa, garlic, sugar and spices into a medium-sized slow cooker. Stir. - Cook the ground beef in a medium pan. Add chili powder and garlic powder if desired. Cooking oil not necessary. Drain excess juices. - Chop onion and add to the ground beef. Cook 2 min, then transfer both to the slow cooker. - When the rice and lentils are finished, add them to the slow cooker.- Cook 8 hours on low or 4 hours on high. Serving Size: Makes 9 1-cup servingsNumber of Servings: 9Recipe submitted by SparkPeople user RDORAN1.

The nutritional information for Experimental Chili with Rice and Lentils is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 245.8

• Total Fat: 6.8 g
• Cholesterol: 30.4 mg
• Sodium: 261.1 mg
• Total Carbs: 26.8 g
• Dietary Fiber: 5.4 g
• Protein: 18.6 g