Saturday, November 7, 2015


This chili is great on a cool night, on a camp out, or for feeding a crowd.  The black lentils are a great substitute for ground meat. I made it for a soup pot-luck at church once and no one realized that it was meat-free, until I told them. 

1 onion, chopped
3 cloves garlic, minced
2/3 cup dry or 1 (15 oz) can black lentils*
1 (15 oz) can black beans
1 (15 oz) can kidney beans
10 oz frozen corn
1 (6 oz) can tomato paste
1 (28 oz) can diced tomatoes
3 tsp. chili powder
1 tsp. salt
1 tsp dried basil
2 1/2 cups water*

*Reduce water to 1 1/4 cup if using canned lentils.

If using dry lentils, rinse lentils and remove any tag-alongs from the field (small rocks, etc).  Combine all ingredients in a crockpot and cook on high (I set it for 300) for about 4 hours.  It can also be cooked on a stove, camp stove or over the fire.  Bring to a boil and let simmer for about an hour for dry lentils or 1/2 hour for canned lentils.  Serve with rice and/or corn bread, guacamole, Bean Queso, etc.

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