1 Picture
Ingredients
- 4 14 1/2 ounce can diced tomatoes
- 2 15 ounce can red kidney beans, rinsed and drained
- 1 12 ounce package frozen chopped green pepper
- 1 12 ounce package frozen chopped onion
- 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
- 2 cups shredded cheddar cheese (8 oz.)
- Tortilla chips (optional)
Details
Servings 12
Adapted from google.com
Preparation
Step 1
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 divide among 1-quart freezer containers and freeze for up to 3 months.
Makes 6 (about 1-1/2-cup) servings + leftovers.
From the Test Kitchen Storage Freezing Directions:Cool mixture. Pour mixture into 1-quart freezer containers. Seal, label and freeze. To Serve: Transfer a portion to a large saucepan. Cover and cook over medium-low heat, stirring occasionally, until heated through.
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