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Energizing Lentil Chili

My YJ Recipes


Packed with iron and protein, this chili freezes well and is a good choice for lunch or dinner. Makes 4 servings.

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1 tablespoon olive oil
1 cup chopped yellow onion
1 jalapeño pepper, minced
2 cloves garlic, minced
2 15-ounce cans lentils, rinsed and drained
1 15-ounce can diced tomatoes
1 tablespoon tomato paste
1 cup frozen corn kernels, thawed
1 1/2 cups water
1 teaspoon salt
2 teaspoons cumin
1 tablespoon chili powder
1/8 teaspoon cinnamon


1. Heat olive oil in a large stockpot over medium heat. Add onion and sauté until soft, about 5 minutes.

2. Add jalapeño and garlic, and sauté for 1 additional minute.

3. Now add the lentils, tomatoes, tomato paste, corn, water, salt, cumin, chili powder, and cinnamon.

4. Bring to a boil. Cover pot and reduce heat to low. Simmer for 30 minutes, stirring occasionally.

Recipe by Karen Ansel

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