Lentil Chili - Mix & Match
Delicate lentils create a surprisingly hearty chili when they're rendered just right… This crave-worthy recipe with subtle heat adds tricolor bell peppers and carrots to the mix, all simmered to perfection with garlic, a medley of toasted spices, and a splash of dry sherry. Heat and serve.
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Ingredients and Instructions
INGREDIENTSvegetable stock (cooked vegetables (carrots, onions and celery), salt, sugar, corn oil, potato flour and carrot powder), lentils, water, onions, diced tomatoes, sherry wine (contains sulfites), red bell peppers, carrots, yellow peppers, celery, orange peppers, olive oil, garlic, cumin, chili powder (chili peppers, oregano, cumin, garlic, sea salt, spices), paprika, jalapeno, coriander, chipotle pepper, (chipotle peppers, water, tomatoes, vinegar, soybean oil, iodized salt, onions, garlic, spices), salt, black pepper. CONTAINS: SOY, SULFITES.
HEATING INSTRUCTIONS Must be heated before eating. From frozen: POUCH IN WATER: Bring a medium pot of water to a boil. Reduce heat to just below a simmer (185°F). Slip pouch into water for 15-17 minutes or until internal temperature reaches 165°F. Carefully remove pouch, cut open and pour into a bowl. MICROWAVE: Place pouch in a microwave-safe container. Make a 1" slit on top of pouch. Heat on high for 4 minutes. Continue to heat at 1 minute increments or until internal temperature reaches 165°F. Carefully cut open pouch and pour into a bowl. Pouch and contents will be hot. Do not heat pouch in conventional or toaster oven.