Here’s my take on a veggie chili. A nutritious, iron and fiber-rich and filling dinner for the family! I love to sneak in greens where I can, and since there’s so much tomato sauce along with the burst of corn,  the kids don’t even notice the greens;) Make this in batches and freeze for future use. Hope you enjoy it as much as we do:)

Ingredients:

• 3 cup lentils
• 3 cups tomato sauce
• 1 onion
• 3 cloves garlic
• 1 cup frozen organic corn
• 2 1/2 cups fresh OR frozen organic kale
• salt/pepper/chili powder
• olive oil

Directions:

1. 2 cups lentils boiled in water + 1 tbs salt and 1 whole clove garlic. Boil and reduce to medium heat for 30 min.
2. in a separate pot sauté one whole finely chopped onion and 2 cloves garlic. Once golden, add 3 cups fresh jarred tomato sauce and bring to a boil. Lower to medium heat and simmer for 30 min.
3. once ready, add cooked lentils to tomato sauce
4. add kale and corn
5. add 4 tbs olive oil (salt/pepper/chili powder to taste)
6. stir well and allow all to simmer another 10-15 min. and enjoy!