Lentil Chili
Ingredients
The base
-
2
tbsp
extra virgin olive oil
-
1
cup
sweet white onion, finely chopped
-
1
cup
red pepper, finely chopped
-
1
medium
jalapeno, seeded and finely chopped
-
2
tbsp
chili powder
-
1
tbsp
oregano, dried
-
1
tbsp
cumin powder
-
1
tsp
smoked paprika
-
a dash
cinnamon
-
1/8
tsp
cayenne pepper
-
2
cloves
garlic, pressed
-
3
cups
canned roma tomatoes, unsalted
-
2
cups
vegetable stock, unsalted
-
1
tbsp
tomato paste
The beans
-
1
can
red kidney beans, drained and rinsed
-
1
can
romano beans, drained and rinsed
-
1
can
black beans, drained and rinsed
-
1
cup
cooked green lentils
For garnish
-
to taste
cilantro, chopped
-
to taste
green onion
Instructions
- Sauté the onion in a large pot over medium heat for about 5 minutes until translucent.
- Add the chopped red pepper and sauté for another 5 minutes until soft.
- Stir in the jalapeno, spices, and garlic, cooking for another minute.
- Add the canned tomatoes, vegetable stock, and tomato paste, stirring until well combined and increase heat to high.
- Once boiling, add the beans and reduce heat to medium, cooking until thickened for 30-40 minutes, stirring frequently.
- Garnish with cilantro and green onion before serving.
Nutrition Facts (estimated)
Servings
6-8
Calories
166
Total fat
6.5g
Total carbohydrates
49.5g
Total protein
16.3g
Sodium
597.8mg
Cholesterol
0mg
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