Title: Low Fat Lentil Chili
Categories: Pork Mexican Chili Bean
Yield: 4 Servings
| PHILLY.INQUIRER |
| 8 | oz | PORK; lean, boneless or GROUND TURKEY |
| 1 | c | - WATER |
| 2 | ts | CHILI POWDER |
| 16 | oz | TOMATOES; CUT UP |
| 1 | ts | SUGAR |
| 3 | | CELERY; STALKS, SLICED |
| 1/4 | ts | GARLIC POWDER |
| 1 | md | ONION; CHOPPED |
| 1/4 | ts | CUMIN; GROUND |
| 1 | c | LENTILS |
| 3/4 | c | SPICY TOMATO JUICE |
TRIM ANY FAT FROM MEAT.CUT MEAT IN 1/2" CUBES.HEAT A NON STICK SAUCEPAN
OR PAN SPRAYED WITH COOKING OIL OVER MEDIUM HIGH HEAT.BROWN MEAT QUICKLY A
STIR IN UNDRAINED TOMATOES,CELERY,ONIONS LENTILS,WATER,TOMATOJUICE,CHILI
POWDER,SUGAR,GARLIC,AND CUMIN.BRING MIXTURE TO A BOIL;REDUCE HEAT.COVER AN
SIMMER FOR ABOUT ONE HOUR OR UNTIL LENTILS ARE TENDER.MAKES FOUR SERVINGS.