(Originally posted by Lady Laura)
Lentil Chili
3/4 cup dry lentils
1 can beef broth
1/2 can mexican tomatoes with chilies*
1 medium onion, chopped
3 cloves garlic, minced
2 T chili powder
1/2 t cumin
1 can tomato sauce (16 oz.)
1 can corn, drained
Mix all but corn and tomato sauce in big pot. Bring to a boil over high heat; reduce heat, cover, and simmer for about 30 minutes. Stir in tomato sauce and corn and simmer for 10-15 minutes more. It was very nice with a bit of pepper jack and a dollop of sour cream.
*If Nick wasn’t eating I would have used more of the spicy tomatoes, but he doesn’t like them. As it was, it was pretty hot in it’s own right, at least to me 
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