Easy Lentil Chili

You’re gonna love this Lentil Chili!!!  Super tasty and a snap to make.  Serve this along side cornbread and your meal is complete.  Enjoy!

Cook Lentils first – approx 30 – 45 mins or till tender. – DO NOT DRAIN!

2 cups dried lentils, washed and picked over.

In a  7 qt stockpot filled with enough water to cover lentils a good 3 inches above.  Cook on high till lentils are soft and tender, and most of liquid has evaporated, but not dry. *May need to add more water during cooking.

Ingredients:

1 large onion, diced

1 green pepper, diced

2 TBS olive oil

1 tsp minced garlic – about 2 cloves minced

2 Roma tomato, seeded and diced

1 – 29oz can Hunts tomato sauce

1 – 29oz can Hunts diced tomatoes (do not drain)

1 – 29oz can Kidney Beans, rinsed and drained

1 TBS cumin

5 – 6 TBS chili powder

1/4 tsp ground black pepper, fresh

1 tsp kosher salt

1/4 tsp dried oregano

————————————————————————————–

In skillet, add oil along with diced onions, green peppers and garlic.  Saute till onions are translucent and green peppers are tender.  Add onion, peppers and garlic mixture to the cooked lentils, both cans of tomato sauce and diced tomatoes, along with diced Roma tomatoes.  Add in drained, rinsed beans along with spices.   Let simmer 15 minutes on medium heat, and it’s ready to serve!  Top with sour cream if desired and crushed tortilla chips – Delicious! Store left overs in refrigerator or freeze for later.