Vegetarian Chili (Big Batch)

I know there's a million chili recipes in the internet universe.  This one is easy, tasty and makes TONS! I doubt it's the best, but being able to feed the fam and freeze the rest for lunches and quick dinners makes it a repeat in my house.

Vegetarian Chili (Big Batch) - adapted from Better Homes and Gardens

• 4  14.5-oz. cans  diced tomatoes
• 2  15-oz. cans  red kidney beans, rinsed and drained
• 1  pepper (I like yellow, but any will do), chopped
• 1 huge onion, chopped
• 2  cups dry lentils, rinsed and drained
• 1/4  cup  chili powder
• 2  Tbsp.  garlic powder
• 1  8-oz. can  tomato sauce
• 1  6-oz. can  tomato paste

In large soup pot combine undrained tomatoes, rinsed and drained beans, 3 cups water, peppers, onions, dry lentils, chili powder, and garlic powder. Bring to boiling; reduce heat. Simmer covered, stirring occasionally, until lentils are soft (lentils are tricky, so test often). Stir in tomato sauce, tomato paste, and 1/8 teaspoon black pepper; heat through.Serve hot by itself, as a navajo taco, or on top of baked potatoes.