Low Fat Lentil Chilichili, mexican, pork ----PHILLY.INQUIRER---- 8 oz pork; lean, boneless or ground 2 teaspoon chili powder 16 oz tomatoes; cut up 1 teaspoon sugar 3 celery; stalks, sliced 1/4 teaspoon garlic powder 1 medium onion; chopped 1/4 teaspoon cumin; ground 1 cup lentils 3/4 cup spicy tomato juice TRIM ANY FAT FROM MEAT.CUT MEAT IN 1/2" CUBES.HEAT A NON STICK SAUCEPAN OR PAN SPRAYED WITH COOKING OIL OVER MEDIUM HIGH HEAT.BROWN MEAT QUICKLY A STIR IN UNDRAINED TOMATOES,CELERY,ONIONS LENTILS,WATER,TOMATOJUICE,CHILI POWDER,SUGAR,GARLIC,AND CUMIN.BRING MIXTURE TO A BOIL;REDUCE HEAT.COVER AN SIMMER FOR ABOUT ONE HOUR OR UNTIL LENTILS ARE TENDER.MAKES FOUR SERVINGS. |
