Pella Chronicle

October 9, 2012

Tomato Lentil Chili

Staff Writer

Pella — 2 tablespoons canola oil

1 medium onion, chopped

1 medium red bell pepper, chopped

4 garlic cloves, minced

1 cup dry lentils (red or brown)

1/2 cup quick-cooking bulgur

2 (14 1/2-ounce) cans fat-free, reduced-sodium vegetable broth

1 1/2 cups water

1 (14 1/2-ounce) can petite diced tomatoes

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon salt

freshly ground black pepper

yogurt, chopped red onion and hot sauce (optional)

1. Heat oil in large saucepan. Add onion, bell pepper and garlic; cook 7 minutes. Add remaining ingredients except toppings. Simmer 30 minutes. Serve with yogurt, onion and hot sauce.

Serves 6.