An incredible Sausage Lentil Chili full of veggies, beans, sausage, lentils and TONS of flavor!

1 onion (diced)

3 cloves garlic (minced)

3 carrots (sliced)

2 celery ribs (sliced)

1 16-oz package Johnsonville Hot Italian Sausage (can also use mild if preferred)

1/2 tsp. salt

1/4 tsp. pepper

1 Tbsp. cumin

2 Tbsp. chili powder

1 14.5-oz can petite diced tomatoes, undrained

2 16-oz cans kidney beans, drained and rinsed

4 14-oz cans chicken broth, plus more if needed*

2 cups red lentils (rinsed)

Brown sausage in a large cast iron pot (or other large stock pot) on medium heat. Break up sausage into small pieces using a spatula.
Add onion and cook until soft. Add garlic and stir for a minute. Stir in celery and carrots. Add cumin, chili powder and salt & pepper.
Pour in tomatoes and chicken broth. Add beans and bring to a boil on high. Turn to low and cover. Simmer for about 10 minutes, until vegetables are crisp-tender. Add in lentils. Bring to a boil. Turn to medium-low and cover until lentils are cooked and veggies are tender.
Serve in bowls with a sprinkle of parmesan on top if desired. Enjoy!