Twitter Facebook Pinterest Instagram Youtube

Welcome Tummywise Visitors. All of the great content from the Tummywise site has now been incorporated in the California Dried Plums site.

Spicy Lentil Chili with California Prunes

Created by: Jackie Newgent, RDN, CDN

User Rating
5 2 Ratings 5
rate this recipe
Thanks for rating!
Serves  6

Ingredients

1 tablespoon avocado or sunflower oil

1 small or ½ medium red onion, diced

1 medium green bell pepper, diced

1 jalapeño pepper, minced

2 large garlic cloves, minced

1 tablespoon chili powder

½ teaspoon ground cinnamon 

1¼ cups dry brown lentils (8.5 ounces)

1 (15-ounce) can diced, no-salt-added fire-roasted tomatoes

4 cups vegetable broth (32 fluid ounces)

12 California prunes, finely diced (3.5 ounces)

¼ cup roughly chopped fresh cilantro leaves and tender stems


Directions

  1. Heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and jalapeño and cook while stirring until the onion is lightly browned, about 8 minutes. Add the garlic, chili powder, and cinnamon and cook while stirring until fragrant, about 30 seconds.
  2. Add the lentils, tomatoes (with liquid), and broth and bring to a boil over high heat. Partially cover, reduce heat to medium-low, and simmer until lentils are just-tender, about 25 minutes.
  3. Remove lid, stir in the prunes, and cook while stirring occasionally until desired consistency, about 3 to 4 minutes. Adjust seasoning.
  4. Ladle into small bowls, sprinkle with the cilantro, and serve.

Nutrition Facts

Calories
240
Cholesterol
0mg