Bean and Lentil Chili
This is a healthy spin on a traditional comfort food. Great for entertaining and packed with protein and fiber! Serve with plain Greek yogurt, cilantro, and avocado. Pair with our Gluten Free, Vegan Herb Cornbread recipe.
Heat a large pot over medium heat. Once hot, add oil, onion, and red pepper. Season with a healthy pinch each of salt and pepper and stir. Sauté for 3-4 minutes, stirring frequently.
Add jalapeño and garlic to a mortar and pestle and crush into a rough paste (alternatively, blend in a small food processor, or finely mince). Add to the pot with onion and red pepper, and season with another pinch salt and pepper.
Add 2 Tbsp chili powder, 2 Tbsp oregano, 1 Tbsp cumin, paprika, diced tomatoes, tomato paste, and water, and stir to combine. Bring to a low boil over medium high heat.
Once boiling, add lentils and reduce heat to medium-low or low, so it's at a gentle simmer. You want to see bubbles, but you don't want it boiling. Cook for 15 minutes, or until lentils are mostly tender. Add more water, as necessary.
Next, add kidney beans, black beans, and remaining 1 Tbsp cumin, and 1 Tbsp chili powder, salt and pepper to taste, and stir to combine.
Bring to a simmer over medium heat, then reduce heat to low, cover, and gently simmer for 20 minutes to combine flavors. Stir occasionally.
Taste and adjust seasonings as needed.
Store leftovers in the refrigerator up to 4 days, and in the freezer up to 1 month. Reheat on the stovetop, or in the microwave.