Very Veggie Lentil Chili

12 ounces to 1 pound (about 2 to 2 1/3 cups) brown lentils*
2 cans (14 ounces each) vegetable broth*
1 1/2 cups water*
1 can (14½ ounces) reduced-sodium diced tomatoes
1 cup chopped onion
2 cups chopped green bell pepper
4 teaspoons bottled minced garlic
1 can (6 ounces) no-salt-added tomato paste
2 tablespoons ketchup
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
½ teaspoon dried thyme
¼ teaspoon salt, or to taste
1/2 teaspoon ground black pepper, or to taste
2 tablespoons olive oil, preferably extra-virgin
1 tablespoon balsamic vinegar
Hot pepper sauce to taste, optional
Shredded Cheddar cheese, for serving, optional
Sour cream, for serving, optional

Bring broth and water to a boil in a 4½-quart Dutch oven or soup pot. Meanwhile, pick through lentils checking for stones or debris. Rinse lentils and drain. When broth boils, add lentils, and bring broth mixture back to a boil. Reduce heat to low, and cook at a very slow boil, covered (crack lid to vent if pot threatens to boil over), for 20 minutes.

Add tomatoes with juice to pot. Peel and coarsely chop onion, and add to pot. Seed and coarsely chop green peppers, and add to pot. Add garlic. Add tomato paste, ketchup, chili powder, cumin, thyme, salt, and black pepper. Stir to mix well. Simmer 15 minutes, covered, stirring frequently. Add a little more water or vegetable stock if all moisture evaporates.

Remove pan from heat. Stir in olive oil and vinegar. Add hot pepper sauce to taste, if desired. Serve at once, topped with cheese and sour cream, if desired.

* Notes

Some lentil packages are 12 ounces and some are 16, but both work equally well in this recipe.

Water can be replaced with 1 1/2 cups vegetable broth (canned or homemade) if you have it on hand.

Feel Good About: Without the toppings this is very low in calories and fat and very high in fiber.

Approximate Values Per Serving: 314 calories (16% from fat), 6 g fat (1 g saturated), 0 mg cholesterol, 18 g protein, 51 g carbohydrates, 17 g dietary fiber, 775.5 mg sodium

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