Vegetarian Chili

This is one of those quick, easy, cheap dinners that I make over and over again. I love it with shredded colby jack cheese sprinkled on top. If I have more time available, I make cornbread or corn muffins to go with it. When I have less time, we eat it with tortilla chips. Tonight was one of those nights that I had less time. I actually prefer tortilla chips because of the crunchiness, but I'm pretty sure that the cornbread or corn muffins are healthier. Anyway, here's how I make the chili:

1/2 cup dried lentils, picked over

1 tablespoon olive oil

1 onion, chopped

1 red pepper, deseeded and chopped

4 cloves garlic, minced

1 28-ounce can crushed tomatoes

2 16-ounce cans dark kidney beans, drained and rinsed

2 tablespoons chili powder

1 teaspoon paprika

1/4 teaspoon smoked paprika

1/2 teaspoon salt

freshly ground pepper to taste

Put the lentils in a small saucepan and cover with at least an inch of water. Bring to a boil. Lower heat and simmer for 20-30 minutes or until the lentils are tender.

While the lentils are cooking, heat the oil in a large saucepan (I use a 5 quart pan) over medium-high heat. Saute the onion and red pepper for about 8 minutes until soft. Add the garlic and saute for about 1 minute. Add the crushed tomatoes, kidney beans, chili powder, paprika, smoked paprika, salt, and pepper. Bring to a simmer and lower heat to medium-low. Drain the cooking liquid from the lentils when they are tender. Add the lentils to the rest of the chili and simmer about 10 minutes. Makes about 6 servings.