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Hearty Lentil Chili - 50 Servings

Hearty Lentil Chili 50 Servings
Hearty Lentil Chili 50 Servings
This recipe comes from USDA Healthy Meals Resource System, Cedar Shoals High School (Recipes for Healthy Kids Competition)


2 ½ lb. dry lentils

1 lb. onions

2 ½ lb. carrots

¾ c. vegetable oil

3 qt. hot water

¾ c. chili powder

½ c. paprika

¼ c. dried oregano

3 Tbsp. ground allspice

3 Tbsp. ground cumin

1 tsp. garlic powder

¾ tsp. black pepper

12 c. canned crushed tomatoes

6 c. canned red kidney beans, drained and rinsed

1 ½ Tbsp. salt


Bring large pot of water to a boil. Remove water from heat and soak lentils for 20 minutes, stirring occasionally. Drain lentils after 20 minutes. Peel and dice onions. Scrub carrots and grate coarsely. Pour vegetable oil in a separate pot and pan fry onions and carrots, stirring frequently until vegetables are softened and turn slightly golden. Add drained lentils. Add water and seasonings, except salt. Stir. Bring to a boil, simmer 20 minutes, stirring frequently until lentils become tender. Add tomatoes. Bring to a boil. Clean the tops of cans of beans before opening. Open, drain, and rinse kidney beans. Add to mix. Add salt. Mix well. Bring to a boil, stirring frequently. Reduce heat. Simmer 10 minutes. Serve in 1 cup portions.

Makes 50 servings.

Per Serving: 170 calories, 4.5 gram (g) of fat, 9 g protein, 26 g carbohydrate, 10 g fiber and 450 mg sodium.

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