Hearty Lentil Chili

This is a great dish for Fall/Winter evenings. Comes from a super market flyer. (Easy to freeze)

• Ready In: 1 hr 50 mins
• Serves: 8-10

Ingredients

• 1⁄2 lb ground sausage
• 1 1⁄2 lbs beef stew meat, cut into 1/2-inch pieces
• 2  large onions, chopped
• 2  large green bell peppers, chopped
• 3  tablespoons chili powder
• 1  tablespoon beef bouillon granules
• 1  teaspoon cumin
• 1  teaspoon dried oregano, crushed
• 2 (28 ounce) cans tomatoes, cut up
• 6  cups water
• 1  cup dry lentils
•  shredded cheddar cheese (optional)

Directions

1. In a 6-qt Dutch oven, cook sausage until cooked through. Remove sausage, drain fat.
2. Add beef, onion and green pepper to Dutch oven; cook until onion is tender.
3. Stir in sausage, chili powder, bouillon granules, cumin and oregano.
4. Cook and stir for 1 minute.
5. Stir in undrained tomatoes and water. Bring to a boil, reduce heat, cover and simmer for 1 hour.
6. Rinse lentils.
7. Stir lentils into meat mixture. Bring to boiling; reduce heat.
8. Cover and simmer about 30 minutes more or until lentils are tender.
9. Garnish with cheddar cheese if desired.