- In 6-quart Dutch oven or kettle cook sausage until cooked through. Remove sausage; drain fat. Add beef, onion, and green pepper to Dutch oven; cook until onion is tender. Stir in sausage, chili powder, bouillon granules, cumin, and oregano. Cook and stir 1 minute. Stir in undrained tomatoes and water. Bring to boiling; reduce heat. Cover and simmer 1 hour.
- Rinse lentils. Stir lentils into meat mixture. Bring to boiling; reduce heat. Cover and simmer about 30 minutes more or until lentils are tender. Ladle into bowls. If desired, garnish with shredded reduced-fat cheese. Makes 12 servings.
From the Test Kitchen
Pour chili into 1-, 2-, or 4-serving-size freezer containers. Cover and label containers; freeze for up to 6 months. To reheat on range top, transfer mixture to a saucepan. Cook over medium-low heat until heated through, stirring occasionally. Allow 10 to 15 minutes for one or two servings and 30 to 35 minutes for four servings.