Mexican

Black Bean and Lentil Chili (1/2 cup/svg) takes 30 minutes to prepare.

Black Bean and Lentil Chili (1/2 cup/svg) takes 60 minutes to cook.

Black Bean and Lentil Chili (1/2 cup/svg) makes 23 servings.

The ingredients for Black Bean and Lentil Chili (1/2 cup/svg) are:

3/4 cup dry lentils
1 onion, chopped
1/4 cup diced red bell pepper
1 tbls minced garlic
1 medium carrot, shredded
1 tbls olive oil
1 lb lean ground beef (85-93% is best)
1 can black beans, drained & rinsed
2 large (28oz) cans diced or crushed tomatoes, with juice (adjust per taste)
1/2 cup water
2 tsp bouillon broth concentrate
1 heaping Tbls mole (24g)
1 tsp cumin
1 large bay leaf
2 Tbls cocoa powder
2 tsp dry cilantro
1 tsp Mrs. Dash southwest chipotle seasoning

1 tsp salt (adjust per taste)

Here is how you make Black Bean and Lentil Chili (1/2 cup/svg):

Rinse and sort lentils, place in a medium saucepan, cover with water and boil 15-20 minutes. Drain & rinse with cold water. Set aside.In a large pot, saute onion, bell pepper, garlic & carrot with oil over med-low heat. Cook until soft.Add ground beef and cook until nearly brown. Do not drain.Add remainder of ingredients, stirring after each addition.After the last addition, cover, reduce heat and simmer 30 minutes or until lentils are tender.yield: 11 1/2 cups, or23 1/2 cup servingsNumber of Servings: 23Recipe submitted by SparkPeople user EMS-WIFE.

The nutritional information for Black Bean and Lentil Chili (1/2 cup/svg) is:

• Servings Per Recipe: 23
• Amount Per Serving
• Calories: 128.0

• Total Fat: 5.5 g
• Cholesterol: 0.0 mg
• Sodium: 416.4 mg
• Total Carbs: 10.2 g
• Dietary Fiber: 2.6 g
• Protein: 9.0 g

Black Bean and Lentil Chili (1/2 cup/svg) is Mexican cuisine.