Easy Vegetarian Lentil Chili

A great throw-together lowfat meal. (2 WW points). Freezes well for make-ahead lunches. Sometimes I add garbanzo beans. This is from the Secrets of Lowfat Cooking cookbook, a great resource.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 3⁄4 cup dry lentils, cleaned
• 2  cups chicken broth or 2  cups vegetable broth or 2  cups beef broth
• 1 (16 ounce) can crushed tomatoes
• 1  medium green bell pepper, chopped
• 1  medium onion, chopped
• 2 -3  garlic cloves, crushed
• 2  tablespoons chili powder
• 1⁄2 teaspoon cumin
• 1⁄4 teaspoon allspice
• 1 (16 ounce) can tomato sauce
• 2  cups whole kernel corn

Directions

1. Combine everything (except tomato sauce and corn) in 2 1/2 quart pot and boil over high heat.
2. Reduce to low, cover, and simmer for 25- 30 minutes.
3. Stir in tomato sauce and corn.
4. Simmer for 10- 15 minutes.
5. Serve hot!
6. Great garnished with lowfat sour cream.
7. For Vegetarian use only the vegetable broth. Do not use the low fat sour cream garnish for Vegans.