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Ingredients
| canned red tomatoes: 14.5 oz |
| red kidney beans: 15 oz |
| green bell pepper: 12 oz |
| frozen chopped onions: 12 oz |
| pink lentils: 2 cups |
| chili powder: 1/4 cup |
| garlic powder: 2 Tbl |
| tomato sauce: 8 oz |
| canned tomato paste: 6 oz |
Tortilla chips
| cheddar cheese (diced): 2 cups |
Big-Batch Vegetarian Lentil Chili
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
35 min -
Servings
6 serving(s)
Tags
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.