This recipe appeared in the Dallas Morning News by Alicia Ross and Beverly Mills of "Desperation Dinners".
I have recently been in the mood for chili and have been trying to go vegetarian whenever possible.
I have tweaked the recipe a bit to my liking and the taste will vary depending on which barbecue sauce you add. So here is my rendition... Hope you enjoy it!

2 cans of SWANSON VEGETABLE BROTH, and water added to make a total of 5 cups
1 lb. BROWN LENTILS
1 (14 1/2 ounce) can DICED TOMATOES
1 c. ONION, chopped
2 c. GREEN BELL PEPPER, chopped
4 cloves GARLIC, minced
1-2 Tbsp. CHILI POWDER
2 tsp. ground CUMIN
1 c. prepared BARBECUE SAUCE (I used Bullseye Original)
HOT PEPPER SAUCE, to taste

For Garnish: CHEDDAR CHEESE (shredded), SOUR CREAM, CILANTRO (chopped)

Bring broth and water to a boil in large soup pot.
Rinse and drain lentils, add to broth. Bring back to boil and then turn heat to low and cook covered for 20 minutes.

Add tomatoes with their juice, onion, green pepper, garlic, chile powder, cumin and barbecue sauce.
Simmer 15 minutes, covered, stirring frequently. Add a little more water if too thick.

Remove from heat and add hot pepper sauce to taste, if desired.
Serve topped with cheese, sour cream and cilantro.

I like to serve this with cornbread...

Serves 6