Ingredients

• 1 cup dry lentils, rinsed - $0.90
• 1 can black beans or kidney beans, drained - $1.00
• 1 large can diced tomatoes - $1.80
• 1 small can tomato sauce - $0.90
• 1 medium onion, diced - $0.80
• 1 bell pepper, chopped - $1.50
• 3 cloves garlic, minced - $0.30
• 1 tablespoon oil - $0.20
• 2 tablespoons chili powder - $0.30
• 1 teaspoon cumin - $0.10
• 1/2 teaspoon paprika - $0.05
• 1/2 teaspoon salt - $0.05
• 3 cups water or broth - $0.30
• Optional: corn or hot sauce for serving - $0.60

Estimated ingredient total: $8.20 to $8.80
Displayed website estimate: $13.80

Detailed Instructions

1. Rinse the lentils and set them aside.
2. Heat the oil in a large pot over medium heat.
3. Add the onion and bell pepper and cook for 5 to 6 minutes until softened.
4. Add the garlic, chili powder, cumin, paprika, and salt. Stir for 30 seconds.
5. Add the lentils, diced tomatoes, tomato sauce, beans, and water or broth.
6. Stir well and bring the chili to a gentle boil.
7. Reduce the heat to low and simmer uncovered for 30 to 35 minutes.
8. Stir every so often so the lentils do not stick to the bottom.
9. If the chili becomes too thick before the lentils are tender, add a little more water.
10. Once the lentils are soft and the chili has thickened, taste and adjust seasoning.
11. Serve hot with optional toppings or with rice, bread, or baked potatoes.