Lunch or Dinner
Mexican Lentil Chili
Mexican Lentil Chili
*This recipe only yields 1 protein for each serving. You can choose to double the protein amount or add an additional protein serving to create a 2 protein per serving meal!*
Makes: 5 servings
Each serving contains: 1 protein, 1 vegetable, 0 carbs, 0 fat
*Note - In this recipe, the lentils are counted as protein
Ingredients:
*This recipe only yields 1 protein for each serving. You can choose to double the protein amount or add an additional protein serving to create a 2 protein per serving meal!*
Makes: 5 servings
Each serving contains: 1 protein, 1 vegetable, 0 carbs, 0 fat
*Note - In this recipe, the lentils are counted as protein
Ingredients:
- 1 cup lentils, uncooked
- 3 cups water
- 2 Tbsp olive oil
- 1 cup onions, chopped
- 1 garlic clove, chopped finely
- 14.5 oz can diced tomatoes
- 1 cup red bell pepper, chopped
- 1 cup corn
- 1 1/2 tsp cumin
- 1 Tbsp chili powder
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp paprika
- 1 tsp sea salt
- 1/2 tsp cayenne powder
- Add olive oil and onions to a pot and cook until they begin to brown. Careful not to burn them.
- While onions are cooking, rinse your lentils and set aside.
- When the onions start to brown, add the rest of the ingredients and bring to a boil.
- Once boiling, turn heat down to a simmer.
- Cook for 10-15 minutes or until lentils are tender.
- Check to see if you need to add any additional seasoning.
- Turn heat off.
- Serve immediately or cool properly and store in refrigerator for up to 7 days.