easy lentil chili

Make a batch of this lentil chili for dinner and keep the leftovers for easy meals throughout the week.

Ingredients:

• 1 tsp oil (vegetable or olive)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup dry lentils (brown or green), rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) tomato sauce
• 1 can (14 oz) black beans or pinto beans, drained
• 1 cup frozen or canned corn (optional)
• 2 1/2 cups water or vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika or smoked paprika
• Salt and pepper to taste

Instructions:

1. Sauté onion and garlic in oil over medium heat until soft (about 3–5 minutes).
2. Add lentils, diced tomatoes, tomato sauce, beans, corn, and seasonings.
3. Pour in water or broth. Stir well.
4. Bring to a boil, then reduce heat and cover. Simmer for 25 to 30 minutes, or until lentils are tender.
5. Taste and adjust seasoning. Simmer uncovered for 5 to 10 more minutes to thicken if needed.

Serving Suggestions:

• Top with shredded cheese, bacon bits, avocado, cilantro, or sour cream.
• Serve with rice, cornbread, or tortillas.
• Great for meal prep. Freezes well for up to 3 months!