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1. In an 8-quart Dutch oven combine diced tomatoes, beans, the water, green peppers, onions, dry lentils, chili powder, and garlic powder. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes, stirring occasionally.
2. Stir in tomato sauce, tomato paste, and black pepper; heat through. Serve with shredded cheese and tortilla chips. Store leftovers, covered, in the refrigerator for up to 3 days. Or freeze leftover chili.*