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Lentil Vegetarian Chili

Monday, December 09, 2013

Hello Sparkfamily, Here is a yummy recipe for all my cold weather sparkfamily out there! It is bound to make you warm inside!

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)

1. 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.
2. 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. Enjoy! I hope that this recipe warms you from the inside out! Hugs, Rose:)
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