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Lentil Bean Chili
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| 1 1 oz. envelope | Lipton onion soup mix |
| 4 cups | water or vegetable broth |
| 1 16 oz. can | rinsed and drained garbanzo or cannellini beans |
| 1 15-19 oz. can | chili beans with sauce |
| 1 14 1/2 oz. can | chopped stewed tomatoes with juice |
| 1 cup | rinsed and drained dried lentils |
| 1-2 ribs | coarsely chopped celery |
| 1 Tbsp | chili powder, (used Penzey's 9000 chili powder) |
| 2 tsp | cumin |
| 3 cloves | minced garlic |
| 1/4 tsp | red pepper flakes |
In a large pot, combine soup mix, water or broth, garbanzos, chili beans with sauce, tomatoes with juice, lentils, celery, chili powder, cumin, garlic and red pepper flakes. Bring to a boil, reduce heat and simmer covered, 20 minutes or until lentils are almost tender; stirring occasionally. Remove cover; simmer 30 more minutes or until liquid is almost absorbed and lentils are tender; stirring occasionally.
137 Claire's, 8 gm protein, 24 gm carbs, 8 gm fi
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