Lentil Chili

Pete says this Chili doesn't feel that spicy when you're eating it but it certainly has some heat because he was sweating by the time he was done with his bowl. I like spicy food but not burning spice and this was perfect. For some reason every time I cook lentils I feel amazing for at least a week afterward. Maybe lentils have something in them that my body craves? I don't know, but this recipe makes a massive amount of Chili. Be prepared to eat it for weeks, or freeze some for later!

Lentil Chili
(easily serves 12 adults)

Ingredients:
2 quarts water
1 lb dry lentils (rinsed and sorted, NOT soaked)
1 (28 oz) can crushed tomatoes
1 (6 oz) can tomato paste
4 c. chopped onions
2 c. chopped carrots
2 c. chopped celery
1 head garlic, chopped (approx. 10 cloves)
2 Tbsp. olive oil
5 Tbsp. chili powder
3 Tbsp. cumin
1 Tbsp. oregano
1/2 tsp. cayenne pepper
1/4 tsp. paprika
1/4 tsp. salt
1/8 tsp. black pepper

Directions:
1. Heat oil in a large pot (I mean LARGE - this makes a lot of chili!) Saute onions and garlic in the oil until tender.
2. Add chili powder, cumin, oregano, cayenne pepper, salt, and black pepper and stir until it is well combined. (If you add them now it is much easier to get all the spice mixed in to the entire chili.)
3. Add lentils, tomato paste, and crushed tomatoes and again stir until well combined, then pour in the water.
4. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes, stirring occasionally.
5. Stir in carrots and celery then continue cooking 25 minutes or until lentils, carrots, and celery are tender.
6. Serve as is or pour over rice. Mmmm!

Other option: Put all ingredients except oil in a LARGE crock pot (this recipe is too much for mine) and cook on low for ~8 hours.