#ad The secret to this delicious lentil chili is using canned lentils, so they cook quickly! This recipe is perfect for game days and tailgates but it’s also great to add to your weekly meal prep rotation. With just a little bit of chopping, this plant based chili comes together in no time. I used the hamiltonbeach can opener to make the process quick and easy. Once it’s cooked, add your favorite toppings and enjoy! . Here’s the recipe: 1 tablespoon olive oil 1 yellow onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 small jalapeno, seeded and diced 4 cloves garlic, minced 2 tablespoons chili powder 2 teaspoons ground cumin 1 teaspoon dried oregano 1 15oz can petite diced tomatoes 1 15oz can lentils, drained 1 15oz can pinto beans, drained 1 15oz can tomato sauce 1 15o can sweet corn, drained 1 teaspoon sugar (optional) 1 cup vegetable broth Salt to taste . Instructions In a large pot or dutch oven, add the olive oil, onion, bell peppers, and jala...