116-oz package Johnsonville Hot Italian Sausage (can also use mild if preferred)
114.5-oz can petite diced tomatoes, undrained
216-oz cans kidney beans, drained and rinsed
414-oz cans chicken broth, plus more if needed*
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!
*The lentils soak up a lot of the broth so if you want a soupier sort of chili, add extra broth.