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water, for cooking
2 cloves garlic, minced
small yellow onion, diced
green bell pepper, diced
small zucchini, chopped into 1/2 inch pieces
large russet potato, chopped into 1/2 inch pieces
14.5 oz can chili-ready diced tomatoes
14.5 oz can chili beans (I used a Tex Mex variety)
14.5 oz can dark red kidney beans (no salt added), drained
1 oz chili seasoning packet (or your favorite chili seasoning blend)
3 cups tomato juice
1 cup dried green/brown lentils
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1st Keep
 Clawdia
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