This famous Chili was a feature at the recent Graduate School Potluck. It’s delicious – you won’t be disappointed!

Ingredients:

• 6 cups water
• 1 ½ cups of dried lentils (red or black if you have a choice)
• 1 medium-large onion- chopped
• 1 16oz can of corn
• 1 16oz can stewed tomatoes (diced tomatoes work too)
• 1 small can tomato paste
• 2 packets taco seasoning
• 2 teaspoons salt
• Hot sauce to taste (optional if you don’t want your chili to be spicy)

**Patty’s special tip: Add 1 can of drained kidney beans and 1 canned of drained black beans to the chili to make it extra hearty. You can also use cannellini beans if you like, but these are the only types of beans Patty recommends.\

Cooking Directions:

1. Toss everything into a large pot or dutch oven. Stir.

2. Bring chili to a boil, reduce heat to simmer, cover, and let cook for one hour, stirring every 15 minutes to prevent burning. Depending on consistency, add more water as necessary.

3. Enjoy!