
Servings:
6
Prep Time:
15 mins
Ingredients
-
414 1/2 ounce can diced tomatoessee savings

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215 ounce can red kidney beans, rinsed and drainedsee savings

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112 ounce package frozen chopped green peppersee savings

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112 ounce package frozen chopped onionsee savings

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2 cupsdry red lentils, rinsed and drainedsee savings

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1/4 cupchili powdersee savings

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2 tablespoonsgarlic powdersee savings

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18 ounce can tomato saucesee savings

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16 ounce can tomato pastesee savings

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2 cupsshredded cheddar cheese (8 ounces)see savings

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Tortilla chips (optional)see savings

Directions
1.
In 8-quart Dutch oven combine undrained tomatoes, rinsed and drained beans, 3 cups water, green peppers, onions, dry lentils, chili powder, and garlic powder. Bring to boiling; reduce heat. Simmer, covered, 30 minutes, stirring occasionally.
2.
Stir in tomato sauce, tomato paste, and 1/8 teaspoon 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: Calories 314, Total Fat 7 g, Cholesterol 20 mg, Sodium 752 mg, Carbohydrate 47 g, Fiber 19 g, Protein 21 g, Percent Daily Values are based on a 2,000 calorie diet.
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