Vegetarian Lentil Chili
6 servings, about 1.5 c each - about 325 cal each
4 15-oz cans diced tomatoes
2 15-oz cans red kidney beans, rinsed and drained
1 12-oz pkg frozen chopped green peppers
1 12-oz pkg frozen chopped onions2 cups dry red lentils, rinsed and drained
1/4 c chili powder
2 T garlic powder
1 8-oz can tomato sauce
1 6-oz can tomato paste
In an 8-qt Dutch oven combine undrained tomatoes, rinsed and drained beans, 3 cups of water, green peppers, onions, dry lentils, chili powder, and garlic powder. Bring to boiling; reduce heat. Simmer, covered, 30 minutes, stirring occasionally.
Stir in tomato sauce, tomato paste, and 1/8 tsp black pepper; heat through.