dinner recipe · #02154
Butternut Spinach Cinnamon Canned Lentils Chili
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 50 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 8
Prep15 min
Cook35 min
Inactive0 min
Total50 min
Ingredients
- 16 ozCanned Lentils
- 10 ozButternut Squash
- 8 ozSpinach
- ¼ tspCinnamon
- 3 cupsTomato Sauce
- 2 cupsVegetable Broth
- 3 clovesGarlic
- ¾ tspTable Salt
Instructions
- Drain and rinse the Canned Lentils if canned. Wash the Butternut Squash and Spinach under running water, keep leafy greens separate from raw meat and poultry, and cut them into small pieces. Mince the Garlic.
- Combine the Canned Lentils, Butternut Squash, Spinach, Cinnamon, Tomato Sauce, Vegetable Broth, Garlic, and Table Salt in a large pot.
- Bring the chili to a gentle boil, reduce the heat, and simmer for about 35 minutes until the vegetables are tender and the chili is hot throughout.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 10.1 g
- Carbohydrates
- 29.4 g
- Fat
- 0.9 g
- Fiber
- 9.7 g
- Sodium
- 734.2 mg
Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.