Mediterranean Chili

Mediterranean Chili
Print Recipe
Servings Prep Time
5 servings 10 minutes
Cook Time
45 minutes
Servings Prep Time
5 servings 10 minutes
Cook Time
45 minutes
Mediterranean Chili
Print Recipe
Servings Prep Time
5 servings 10 minutes
Cook Time
45 minutes
Servings Prep Time
5 servings 10 minutes
Cook Time
45 minutes
Ingredients
Chili
  • 1 tablespoon olive oil
  • 1 medium yellow onion (diced small)
  • 1 large red bell pepper (diced small)
  • 4 garlic cloves (minced)
  • 3 cups water
  • 1 cup dry lentils
  • 2 15.5-ounce cans garbanzo beans (chick peas) (drained and rinse)
  • 3 14.5-ounce cans diced tomatoes
  • 3 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon garlic salt
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground paprika
  • large bunch fresh parsley (chopped)
Toppings (optional)
  • crumbled feta
  • pita chips
Servings: servings
Instructions
  1. In a large stockpot, heat olive oil over medium heat. Add onion and red pepper, sauté for 3 minutes. Add garlic and sauté 2 more minutes. 
  2. Add water and lentils and cook, covered, over medium heat for 20 to 30 minutes or until lentils are tender. 
  3. In a small bowl, mix dry spices, then add them to the pot along with the garbanzo beans and diced tomatoes with juices. Stir, cover, and let simmer for 10 minutes. Lift lid and stir in half the chopped parsley.
  4. Scoop chili into individual serving bowls and sprinkle with fresh parsley and crumbled feta, if desired. Serve with pita chips.
Recipe Notes

Per serving: 334 calories, 6 grams fat (1 gram saturated fat),
54 grams total carbs, 22 grams fiber, 19 grams protein

(Nutritional info excludes toppings.)