This vegetarian chili is quick and simple. The recipe comes from the kitchen of Dan & Salley, long time friends.
DAN’S LENTIL CHILI
1 lb bag lentils
1 15 oz can tomatoes
1 chili powder to taste
Cook lentils as directed.
Add tomatoes and chili powder. Add salt & pepper to taste.
Allow to heat through and serve.
Of course I had to mess with it.
I added sauted onion and garlic, and shredded fresh zucchini when the tomatoes went in.
Extra cumin is well appreciated in my kitchen, too. If you can’t smell the cumin in a chili pot, it’s simply not acceptable to the family.
There’s a lot of texture in this chili, both in the original recipe and in my version. As with any chili salt, pepper, sour cream, shredded cheese, picante, and/or hot sauces are all optional toppings.
P.S. My apologies for the lack of photos.