Lentil & Collard Chili Soup

This lentil chili was great for when I was sick recently. It has a nice amount of heat and tastes great over a baked potato. The lentils impart an amazing amount of fiber to the soup—about 19g per serving! This recipe was adapted from an American Heart Association recipe.

Ingredients
1 teaspoon olive oil
2 medium onions, chopped
1 medium green bell pepper, chopped
3 garlic cloves, minced
4 cups low-sodium chicken broth
1½ cups light beer
1¼ cups water
1½ cups brown lentils, rinsed and sorted
1–16oz. can low-sodium diced tomatoes
1–6oz. can tomato paste
2½-3 tablespoons chili powder
½ teaspoon cumin
1 teaspoon sugar
¼ bunch collard greens, chopped

Toppings
Fat-free sour cream
Shredded mozzarella or cheddar
Chopped green onions
Chopped cilantro

Heat a 5-qt. stockpot with oil over medium-high heat. Cook onions, pepper, and garlic for 10 minutes, stirring frequently.

Stir in broth, beer, water, lentils, tomato paste, tomatoes, chili powder, cumin, and sugar. Increase heat to high and bring to a boil. Reduce heat and add greens. Simmer partially covered for 35- 40 minutes, or until lentils are tender, stirring occasionally. Add water as necessary.