I’ve had Fall on the brain this week. We had cooler than normal temperatures so that just sent my mind directly to Fall. With the cooler temps, I thought chili would be a good way to warm everyone up.
This chili is very hearty, filling and packed with protein, yet still low fat. If you eat the Trim Healthy Mama way this is an E meal. Chances are you already have most or all the ingredients in your pantry already.
There is no meat in this chili so it cost me less than $5 to make and we got 10 servings out of it. It’s a great budget-stretching meal that doesn’t taste cheap in the slightest.
If you use canned beans it may cost you just a bit more, but not much. I prefer to cook my own beans. It is so simple to do and saves me money! You know how I love that.
If you’ve never cooked dry beans before, here is an easy step-by-step tutorial on how to do that. If I can do, so can you!
All five of my kids (even the picky eater) gobbled this up and it got the hubby thumbs up as well. No one commented on the lack of meat. I would call that a winner!
For some more meatless dinner ideas, check out this list of 20 meatless meals that are all on the Trim Healthy Mama plan. By eating a meatless dinner once or twice a week you can easily save between $5-10 each week! Those savings add up quickly!
If you have a smaller family and can’t eat 10 servings before it goes bad, stick the rest in the freezer. It thaws and reheats beautifully.
To make this chili, heat the olive oil in a large stockpot over medium heat. Add the onion and green pepper and sauté until the onion is translucent about 8 minutes. Add the garlic and chili seasoning and cook for 1 minute more, stirring the whole minute.
Add the chicken or vegetable stock, water, lentils, beans, tomatoes, salt, and pepper to the pot and bring to a boil. Once the chili is boiling, turn it down to medium-low and simmer uncovered 25-30 minutes, until the lentils are tender but not mushy. Turn off the heat.
With an immersion blender on low blend in the chili blend for 20 seconds. If you do not own an immersion blender, remove 3 c. of the chili and put in a blender or food processor and process on low for 20 seconds. Pour the 3 c. of chili back into the pot and stir to combine.
Top with a dollop of 0% Plain Greek Yogurt or a small pinch of mozzarella cheese right before serving. Green onions would also taste delicious on top.
Hearty Two Bean and Lentil Chili (THM: E, low-fat, sugar-free, gluten-free)
Yield 10 servings
Ingredients
- 1 T. olive oil
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 4 cloves of garlic, minced
- 1 T. + 1 t. of chili seasoning
- 4 c. of FF chicken stock
- 4 c. of hot water
- 1/2# dry green or brown lentils, rinsed well
- (1) 15 oz. can of kidney beans, drained and rinsed
- (1) 15 oz. can of Great Northern Beans, drained and rinsed
- (2) 14 oz. cans of diced tomatoes with their juices
- 1 1/2-2 t. salt
- 1/2 t. black pepper
- 0% Plain Greek Yogurt, mozzarella cheese or green onions, optional toppings for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and green pepper and sauté until the onion is translucent about 8 minutes. Add the garlic and chili seasoning and cook for 1 minute more, stirring the whole minute.
- Add the chicken stock, water, lentils, beans, tomatoes, salt, and pepper to the pot and bring to a boil. Once the chili is boiling, turn it down to medium-low and simmer uncovered 25-30 minutes, until the lentils are tender but not mushy. Turn off the heat.
- With an immersion blender on low in the chili blend for 20 seconds. If you do not own an immersion blender, remove 3 c. of the chili and put in a blender or food processor and process on low for 20 seconds. Pour the 3 c. of chili back into the pot and stir to combine. Top with a dollop of 0% Plain Greek Yogurt or a small pinch of mozzarella cheese right before serving.
This is so very good!!! I put all the ingredients in the crock pot this morning and we are enjoying it tonight. I also put all the ingedients except the broth and water in a freezer bag with instructions to make another time. We love it!!
So glad you and your family enjoyed it! Great idea about putting the ingredients together in the freezer for next time.
If I put a little ground beef or chicken (to please the rest of my family) would that then make it an “S” meal?
If you add ground beef (unless it is super lean and rinsed) it will be a crossover. By adding boneless skinless chicken breasts, you could keep it in E mode.
Just a note about cooking dried beans. I cook the beans until they are about 3/4s of the way done. Drain them and spread on a cookie sheet and put in the freezer. When frozen put in a freezer bag. Now you have ready to go beans to put into cooked dishes or a few in a salad. Started doing this many years ago when low sodium beans were not available plus they are cheaper than canned.
this one my new favorite chili’s !!! yummy ? delicious meal and my hubby love it too and he not on plan trim healthy momma ! definitely going be making this one a lot this fall & winter and how love how easy & budget friendly this meal is ! thank you again darcie for sharing this yummy delicious chili !! i’ve made in pan & crockpot both turn out delicious ?
I have the gist of how to make this in an instapot but not sure how long to set it. You have thrown out cooking times for instapot for me before so I thought I would ask before I just winged it. ?
I would do 8 or 9 minutes on high pressure and then quick release. I have not tried this but it’s my best guess
Please, what is the measurement for: 1/2# dry green or brown lentils, – what is the # meant to be?
It stands for pound. So you need half a pound.
Thank you! We are metric here, so I wasn’t sure.
Thank you! We are metric here, so I wasn’t sure.
Also another question – our chilli powder here in NZ is VERY hot, (similar to cayenne hotness) When you use chilli seasoning is it a blend? or do you use it in crushed chilli?
Ours is not as hot as cayenne. It uses ancho chilies I believe. So unless you like things very spicy I would back down the heat a bit.
Accidentally added four tsp of cayanne pepper instead of chilly powder because I wasn’t paying attention when I made this today. It is too hot for the rest of my family to eat but its still delicious anyways! I get to have chilly for my next couple meals I guess! I definitely prefer it the way its supposed to be made, but I think its a testimony of how yummy this recipe is give that I failed to make it the proper way and it was still good! Lol.
Hi! New breastfeeding mama to THM. Wondering of Could I add qinuoa to this and keep it an E? Thanks!
Yes you can! Congrats on your baby! ❤
Do I need to rinse and soak the lentils before cooking? How long? Do you add anything to the water? Looking forward to this warming recipe with the storm that’s brewing!
I rinse my lentils but do not soak before cooking. I don’t add anything to the water while cooking. Stay warm!