Directions:
- Heat the olive oil and melt the butter in a large pot over low heat. Stir in onion and garlic, and cook until tender. Mix in lentils, tomato paste, and crushed tomatoes. Pour in the water. Season chili with chili powder, cumin, paprika, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes, stirring occasionally.
- Mix carrots and celery into the chili. Continue cooking 20 minutes over low heat, until lentils, carrots, and celery are tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 68.67 Kcal (288 kJ) | ||
| Calories from fat | 22.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.45g | 4% | |
|---|---|---|---|
| Cholesterol | 2.54mg | 1% | |
| Sodium | 61.02mg | 3% | |
| Potassium | 280.04mg | 6% | |
| Total Carbs | 10.45g | 3% | |
| Sugars | 4.07g | 16% | |
| Dietary Fiber | 3.45g | 14% | |
| Protein | 1.96g | 4% | |
| Vitamin C | 6.5mg | 11% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.8mg | 5% | |
| Calcium | 54.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 26.33 Kcal (110 kJ) | ||
| Calories from fat | 8.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.94g | 4% | |
|---|---|---|---|
| Cholesterol | 0.98mg | 1% | |
| Sodium | 23.4mg | 3% | |
| Potassium | 107.39mg | 6% | |
| Total Carbs | 4.01g | 3% | |
| Sugars | 1.56g | 16% | |
| Dietary Fiber | 1.32g | 14% | |
| Protein | 0.75g | 4% | |
| Vitamin C | 2.5mg | 11% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.3mg | 5% | |
| Calcium | 20.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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