Lentil and Bean Chili. V. GF.

 

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I’m such a chili and lentil fan – I don’t know why it’s taken me so long to combine the two. Packing beans into any dish is a major vegan score.  The more protein the merrier.  This one pot chili, is perfect to simmer all day long or is perfect for lunch – leftovers get better and better.  Plus cleaning up is a breeze.

Yesterday’s temperature was a balmy 80 degrees and now today is a chillier & dreary 55. Today I felt like soup and realized I had everything for chili in my pantry so I went with that.  I desperately need to get to the grocery store.  This big pot of chili serves 8-12 people easily, if not more.  I have 5 in my family and we will have plenty of leftovers for lunches.  I don’t only make chili in the fall/winter and love it year round.  I pair it up with brown rice or quinoa for extra punch of protein.  How do you eat your chili?

Ingredients:

Olive oil
1/2 of a yellow onion diced or I used 6 spring onions diced
1 bell pepper – I used red, chopped
6 cloves of garlic, minced
Salt
1 jalapeno, (seeds removed if you don’t like it spicy or left in tact if you like heat)
1 tablespoon of chili powder
1 tablespoon of ground cumin
1 teaspoon of smoked paprika
2 -28 oz. cans of chopped tomatoes (I prefer the organic fire roasted)
2 cups of water
1 cup of lentils (I used green)
1 – 15 oz can of dark red kidney beans
1/4 cup of apple cider vinegar

Topping:
Cilantro
Jalapeños
Sliced red onion or spring onions
Tortilla strips or chips

Directions:
In a large stock pot or Dutch oven, add a few drizzles of olive oil and let that heat up over a medium flame.  Add the onion and bell pepper.  Cook for about 8 minutes then add the garlic and cook for another minute or so. Add the jalapeño, salt, chili powder, smoked paprika, tomatoes and water.  Bring that to a boil and add the lentils.   Cook for another 20-30 minutes until the lentils cook through.  If you use orange or red lentils – they tend to cook faster.  The green take a bit longer.  Add your beans and apple cider vinegar and give that a good stir. Taste the chili and adjust seasonings. Simmer over a low flame for hours if you can or at least another 20 minutes, if you’re in a rush. Serve.

You can serve over rice or quinoa – I’ve even seen noodles. Top with whatever you prefer and enjoy!
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— Knead to Cook

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