Monthly Challenge

Natalie's Super Duper Lentil Chili

This recipe is courtesy of my sister-in-law (Natalie). This dish is a winner all around: the ingredients are inexpensive, it makes a TON, it freezes well, it's practically fat-free, low-carb yet super-filling, and it tastes just like chili should. This has been tested on my family and they didn't even complain! In fact, some went back for seconds.

2 Tbsp olive oil
1 white onion, chopped
3 cloves of garlic, minced
1 tsp cumin
1/2 tsp crushed red pepper (optional)
1-pound bag dried green lentils, soaked
1 16 oz can tomato sauce
1 16 oz can pinto beans, rinsed and drained
1 16 oz can Rotel
1 package Wick Fowler's Chili Kit*

*You can use another kit or add all your own spices (the kit includes dehydrated onions and garlic, cumin, oregano, paprika, chili powder, and cayenne pepper). I've tried other brands and they didn't turn out the same.

Soak lentils for 30 minutes or more. Drain and rinse and add to a large pot. Cover with an inch or 2 of water and bring to a boil. Cook until tender. While the lentils are cooking, saute onion, garlic, cumin, and red pepper (if using) in olive oil. Cook until onions are tender and starting to brown. Once lentils are done, add the onion/garlic mixture to the pot along with the Rotel, tomato sauce, pinto beans, and chili kit spices and let simmer. Depending on how much water you cook the lentils in, you may have to add a little more. If you want a thicker chili, you can add the masa included in many kits, but it will be pretty thick without it. You might want to wait until the end to judge. Taste to see what needs to be added. The Wick Fowler kit comes with about two teaspoons of salt which (just about right) but add the salt according to your taste. If you make the chili too spicy, adding a dollop of sour cream in your bowl will cool the burn. Serve with any of the traditional chili fixin's. I love a little fresh minced white onion on mine--and cheese of course!