Big-Batch Vegetarian Lentil Chili

By kimrinaldi1

Ingredients

• 4 14.5-oz. cans diced tomatoes
• 2 15-oz. cans red kidney beans, rinsed and drained
• 1 12-oz. pkg. frozen chopped green pepper
• 1 12-oz. pkg. frozen chopped onion
• 2 cups dry red lentils, rinsed and drained
• 1/4 cup chili powder
• 2 Tbsp. garlic powder
• 1 8-oz. can tomato sauce
• 1 6-oz. can tomato paste
• 2 cups shredded cheddar cheese (8 oz.)
• Tortilla chips (optional)

Details

Adapted from bhg.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.
Freezing Directions: To Freeze: 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.