Vegetarian Salsa Chili

• 3 to 4 Cups Water.
• 1 Cup Lentils.
• 1 Cup Elbow Macaroni.
• 1/2 Cleaned and Chopped Medium Onion.
• 7 Teaspoons White Sugar.
• 2 Teaspoons Salt.
• 2 Teaspoons Tumeric.
• 1/2 Teaspoon Garlic Powder.
• 1 Ten Ounce Can of Ro-Tel Mexican Lime & Cilantro Tomatoes.
• 1 Ten Ounce Can of Ro-Tel Mild Diced Tomatoes & Green Chilies.
• 1 Eleven Ounce Can of Green Giant, Southwestern Style Corn (which includes
• bell peppers and black beans).

1. DO NOT DRAIN ANY CANNED GOODS BEFORE ADDING TO CHILI. Add water to a soup pot. Add lentils (following any label directions regarding inspection and cleaning of lentils before adding, of course). Add cleaned and chopped onion to soup pot and bring to a boil, then reduce heat to medium. (Note: Your goal in adding water is to cook lentils and macaroni and provide for a chili/soup consistency for this dish. Do not add too much water while cooking, because this is a one pot meal. Water you add to pot is water you will later consume.) Cook until lentils become somewhat tender, adding more water as needed and stirring occassionally with a long cooking spoon (to avoid being scalded by steam). When lentils are nearly done, add macaroni, and cook until al dente. Add everything else, and cook until all ingredients are tender and flavors have blended. Conduct final seasoning to your taste. This will thicken in consistency if left to cool.

water, onion, white sugar, salt, tumeric, garlic, rotel, rotel, green, bell peppers

Taken from www.epicurious.com/recipes/member/views/vegetarian-salsa-chili-50139616 (may not work)