1 1/2 c. lentils
1 1/2 c. water (add more as needed--the usual ratio is 1 c lentils to 1 1/2 c water)
1 can diced tomatoes (I used a can of chili-ready tomatoes from Aldi)
1/2 c. diced onion (as desired)
seasonings--chili powder, garlic powder, cayenne powder, cumin, oregano (whatever you like in your chili)
Add any other chili items you might have on hand: peppers, black olives (my kids like them at least), corn, etc. I stayed away from beans and meat since I was trying to go cheap and the lentils had protein anyway.
Place everything in a slow cooker on low for a couple hours at least.
Serve topped with cheese (I used a shredded Mexican mixture from Aldi) and cornbread (I made the recipe on the corn meal container).
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