Vegetarian Three Bean Chili
From The American Institute for Cancer Research

1 Tbsp. vegetable oil
1 large onion, chopped
1 medium green pepper
1 tsp. finely chopped fresh garlic
1 cup dried lentils
3 cups water
1 (28 oz.) can diced tomatoes, undrained
1 (8 oz.) can tomato sauce
2 Tbs. chili powder
2 tsp. cumin
1 tsp. oregano
1/2 tsp. salt
1 (15 1/2 oz.) can Great Northern beans, drained
1 (15 oz.) can kidney beans, drained
reduced-fat cheddar cheese, optional
jalapeno slices, optional

In a 4-quart saucepan, heat the oil. Add the onion, green pepper, and garlic, and cook over medium-high heat, stirring occasionally, until vegetables are tender. Stir in the lentils and water, and continue cooking until the mixture comes to a full boil. Reduce the heat to low and cook until the lentils are tender, or about 25-30 minutes. Stir in the remaining ingredients, except the beans, cheese and jalapeno slices, if using. Continue cooking until the chili is slightly thickened and the flavors are blended, approximately 15-20 minutes. Stir in the beans and continue cooking until it is evenly heated. Serve, if desired, with shredded cheese and jalapenos.

Each of the 8 servings contains 248 calories and 3 grams of fat.