• 4  14 1/2 ounce can 
    diced tomatoes, undrained
  • 2  15  ounce can 
    red kidney beans, rinsed and drained
  • 3   cups 
  • 1  12  ounce package 
    frozen chopped green peppers
  • 1  12  ounce package 
    frozen chopped onions
  • 2   cups 
    dry red lentils, rinsed and drained
  • 1/4  cup 
    chili powder
  • 2   tablespoons 
    garlic powder
  • 1  8  ounce can 
    tomato sauce
  • 1  6  ounce can 
    tomato paste
  • 1/8  teaspoon 
    ground black pepper
  • 2   cups 
    shredded cheddar cheese (8 ounces)
    Tortilla chips (optional)
In an 8-quart Dutch oven combine diced tomatoes, beans, the water, green peppers, onions, dry lentils, chili powder, and garlic powder. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes, stirring occasionally.
Stir in tomato sauce, tomato paste, and black pepper; heat through. Serve with shredded cheese and tortilla chips. Store leftovers, covered, in the refrigerator for up to 3 days. Or freeze leftover chili.*
  • *Freezing Directions: Cool leftover chili. Pour chili into 1-quart freezer containers. Seal, label, and freeze for up to 3 months. To serve, transfer a portion to a large saucepan. Cover and cook over medium-low heat, stirring occasionally, until heated through.

Nutrition information
Per Serving: cal. (kcal) 314, Fat, total (g) 7, chol. (mg) 20, sat. fat (g) 4, carb. (g) 47, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 19, sugar (g) 8, pro. (g) 21, vit. A (IU) 1895.02, vit. C (mg) 34.84, Thiamin (mg) 0.39, Riboflavin (mg) 0.36, Niacin (mg) 2.17, Pyridoxine (Vit. B6) (mg) 0.45, Folate (g) 173.37, Cobalamin (Vit. B12) (g) 0.18, sodium (mg) 752, Potassium (mg) 943, calcium (mg) 222.13, iron (mg) 5.04, Percent Daily Values are based on a 2,000 calorie diet
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