Broke Food - Lentil Chili

Lentil chili may be listed as a "broke food," but realistically it is very tasty, an excellent source of protein, and it's very filling and satisfying, especially on a cold and blustery day. 

I make this at least once a month, if not more, and each time I'm reminded how great it tastes.  Since lentils cook quickly, this is an easy chili to make when you're needing a large, hearty meal.  It's excellent with crusty bread, cornbread, toast, and is equally satisfying served over rice or with noodles.  I hope you enjoy this recipe as much as we do!

Lentil Chili

1-1/4 Cups dry lentils (approximately 1/2 pound)

4 cups water

2 tablespoons oil or bacon grease

1-2 Tablespoons dried minced onions

3 beef bouillon cubes (use vegetable bouillon for a truly vegetarian meal)

15 oz. can diced tomatoes with green chiles like Ro-Tel

1 small can tomato paste

1/2 teaspoon garlic powder

2 teaspoons chili powder

Dash of hot pepper flakes or Tabasco sauce

1/4 teaspoon black pepper
Another 2 cups of water (possibly)

In a large pot, heat lentils and water.  Bring to a boil.  Reduce heat to low, cover with lid slightly tipped to vent steam, and simmer.  Cook for 30 minutes.  Do not drain. If the lentils look dry as they cook, add water in 1/4 cup increments.  Lentils should still have some liquid after cooking time.  After lentils have cooked, add remaining ingredients. Assess thickness of chili and add water as needed.  Simmer for 15-20 minutes or more.  Serve with rice, cornbread, toast, or noodles.