Vegetarian Chili

~ 6 Servings

~1 hr

Ingredients:

2 tbsp Oil

1 medium Onion (diced)

1 Bell Pepper (diced)

1/2 tsp Salt

1/2 tsp Pepper

1 small Jalapeño (minced)

2 tbsp Garlic (minced)

3 tbsp Chili Powder

2 tbsp Cumin

1 tsp Smoked Paprika

30 oz canned Diced Tomatoes

3 tbsp Tomato Paste

1 + 3/4 cup Water

3/4 cup Dried Red Lentils

1 can Kidney Beans (15 Oz)

1 can Black Beans (15 oz)

1-2 tbsp Maple Syrup

1 can Corn (drained, 15 oz)

Instructions:

Heat a large pot over medium heat and add oil, onion & bell pepper. Season with salt and pepper and sauté for 3-4 minutes.
Add jalapeño and garlic (both finely minced) to the pot.
Add 2/3 of the chili powder, 1/2 the cumin, paprika, diced tomatoes, tomato paste & water. Stir and bring to a boil over medium-high heat.
Once boiling, add lentils and reduce heat to medium-low. Cook for 15 mins on a gentle simmer.
Once lentils are tender, add the kidney beans, black beans, remaining seasoning, maple syrup & corn. Gently simmer for 20 minutes, stirring occasionally.
Enjoy!

Notes:

You can serve with avacado, sour cream, tortilla chips, cilantro, etc.
Stores in fridge for up to 4 days and in the freezer for up to 1 month.
You can chose to remove the jalapeño seeds to adjust the spice levels (remove the seeds for less spice.

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