 |
Vegetarian Chili |
Servings: 6
Nutritional Analysis per 12 oz. servings
HSC
Cafeterias, WVUH
Lentils, dry
|
|||
|
Servings: 6 |
|||
|
Nutritional Analysis per 12 oz. servings |
|||
| 363 Calories | 1.3 Grams Fat | ||
HSC
Cafeterias, WVUH
|
Featured on menu 1/22/03 | ||
| Amount: | Ingredients: | ||
| ½ pound |
Lentils, dry |
||
| 2 cups | Northern Beans, cooked | ||
| ¾ cup | Onions, diced | ||
| ¾ cup | Green Peppers, diced | ||
| 1 | Garlic Clove, minced | ||
| 2 cups | Kidney Beans, cooked | ||
| 2 cups | Tomatoes diced in juice | ||
| ½ cup | Tomato Paste | ||
| 1 Quart | Water | ||
| 1 ½ Tbsp. | Chili Powder | ||
| 1 tsp. | Cayenne Pepper | ||
| 1 tsp. | White Pepper | ||
| 1 tsp. | Garlic Powder | ||
| Combine all ingredients. Simmer for about 1 hour until lentils are tender. | |||