PEI Potato Chili

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PEI Potato Chili

 

 

 

INGREDIENTS:

2 c (500 ml) tomato juice

2 c (500 ml) vegetable stock

3 PEI potatoes, diced

1 medium onion, chopped

2 small carrots, chopped

1 celery stalk, chopped

1 green or red pepper, chopped

2 garlic cloves, crushed

1 can 14 oz (398 ml) kidney beans

1 can 19 oz (540 ml) chopped tomatoes

1 c (250 ml) dried green or brown lentils

1 can 19 oz (540 ml) chickpeas

2 T (25 ml) chili powder

1 t (5 ml) dried oregano

1/2 t (2 ml) dried basil

1/8 t (.5 ml) pepper

1/2 c (125 ml) plain low-fat yogurt, optional

 

PREPARATION METHOD

Wash lentils. Drain and rinse chickpeas.

 

Combine all ingredients, except yogurt, in a heavy saucepan, cover and bring to

a boil, reduce heat and simmer about 30 minutes, stirring occasionally,

until lentils are tender.

 

Dish into serving bowls and garnish with a dollop of yogurt, if desired.

 

 

 

Makes 8 servings.

 

NUTRITIONAL INFORMATION (per serving)

Calories: 285

Protein: 17 g

Carbohydrates: 53 g

Fat: 2 g

Cholesterol: 0 mg

Fiber: 16 g

Sodium: 959 mg

 

 

 

 

 

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My Special Thought To You:

If God Brings You To It, He'll Bring You Through It!