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  • 4 14 1/2 ounce can diced tomatoes, undrained
  • 2 15 ounce can red kidney beans, rinsed and drained
  • 3 cups water
  • 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)
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How to Make Homemade Chili

A favorite on a cold winter's day, this homemade chili recipe will warm you right up. This comfort food is great for parties or as an any time meal.

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, Monounsaturated 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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