Healthy Chili Recipes

The guys will really take to this once they find out there is beer in it. A very hearty chili that can sit on the stove all day long while the game is on. Lentils are a good source of fiber, plus, believe it or not, beer is low in sodium. Healthy chili recipes made with lentils will become a natural when the temperature starts to drop.

Ingredients

2 cups lentils, rinsed and sorted
7 cups water
1 large yellow onion, finely chopped
2 red or yellow bell peppers, seeded, deribbed and diced into small pieces
2 14.5 oz cans diced tomatoes in the juice
1 15 oz can tomato sauce
1 12 oz can of beer
1 lb smoked kielbasa or any smoked sausage, sliced 1/4″ thick
3 Tablespoons chili powder
1 Tablespoon ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons cayenne pepper
1 teaspoon salt

Reduced fat sour cream
Shredded cheddar cheese

Healthy Cooking Instructions

Use an 8 quart soup pot for this one.
Add the lentils to the pot and pour in all the water.
Bring to a boil, reduce the heat to a gentle simmer, cover with lid ajar.
Cook about 30 minutes, or until the lentils are tender. It does not take long.
Add the onions, peppers, tomatoes, tomato sauce, beer, chili powder, cumin, oregano, cayenne pepper, sausage and salt.
Stir well to combine.
Reduce the heat to low. Cook another 30 minutes until the peppers are soft.
Taste to adjust for seasonings.
This can keep on the stove for several hours at a very low heat.
Serve with a dollop of sour cream and some cheddar cheese.

Healthy Soup Recipes

Healthy soup recipes will take care of many hungry appetites. Be sure to pull out your largest stock pot for this one. Lentils are a good source of fiber along with the other legumes. We serve this soup with cornbread or some old fashioned spoonbread.

Ingredients

2 teaspoons vegetable oil
1 small onion, chopped
1 large carrot, diced
2 cloves of garlic, minced
2 stalks of celery, diced
4 cups of chicken broth
8 cups of water
2 cubes of chicken bouillon
1 lb package of lentils, rinsed and cleaned, (check for any small stones, etc )
1 teaspoon dried basil
1 teaspoon dried thyme
8 cups of fresh kale, about 6 ounces, coarsely chopped
1 1/2 Tablespoon fresh lemon juice
1 teaspoon grated lemon peel

Healthy Cooking Instructions

Heat oil in a 6 quart pot over medium high heat.
Add the onion, stirring frequently to prevent browning.
Cook 3-5 minutes until softened.
Then add the garlic and saute a few more minutes.
Lower the heat to medium.
Add the carrots and celery. Stir once more.
Cover and cook an additional 5 minutes. Peek in a give another stir once or twice.
Add the broth, water, bouillon cubes, lentils, basil and thyme.
Bring to a boil.
Cook uncovered on a low simmer for 30 minutes or until the lentils are tender.
Add the kale and cook an additional 30 minutes. Adding more water if necessary.
Stir in the lemon juice and lemon peel.
Ready to serve!