1 large yellow onion, sliced into large chunks (optional)
2 tsp chili powder
1 tsp cumin
½ tsp garlic powder
2 cups low sodium vegetable broth
15 oz can chili beans in mild sauce, with liquid
15 oz can black beans, low sodium, drained and rinsed
15 oz can dark red kidney beans, low sodium, drained and rinsed
24 oz jar chunky salsa, medium
1.5 cup dry lentils (green or brown are perfect), rinsed and picked through
Cook onion in a few tablespoons of water to keep the recipe oil-free. When onions turn translucent, stir in seasonings and cook, stirring constantly, for about 30 seconds, until powder becomes fragrant.
Add all remaining ingredients and bring to a boil (If you're skipping the onion, just start here!).
When the chili boils, reduce heat to medium-low and simmer, partially covered, for about 30 minutes, or until lentils are tender.
Uncover and continue to simmer for another 10 minutes.
Recipe by Modern Martha at http://modernmartha.com/2013/09/three-bean-lentil-chili/