Black Bean Chipotle Chili
Ingredients
- 1/2 red onion
- 1 jalapeño pepper
- 4 cloves of garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 tsp cumin
- 2 tsp Chipotle powder
- 2 tsp chili powder
- 1 (10 oz) can Rotel (or flavored salsa)
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup brown lentils, picked over and rinsed well
- 1/2 cup quinoa (any type)
- 4 cups vegetable broth
- 1 tsp sugar (optional, helps tame acidity)
- Salt and pepper to taste
Preparation
In a large pot, heat 1-2 tsp oil or 1/4 cup veggie broth. Add onions, bell peppers, jalapeños, and garlic with a pinch of salt. Stir until softened, adding a splash of water if needed to prevent sticking.
Add cumin, Chipotle powder, and chili powder to the pot. Sauté until fragrant.
Stir in the Rotel (or flavored salsa) and crushed tomatoes. Cook for 2-3 minutes.
Add black beans, lentils, quinoa, and vegetable broth to the pot. Stir well and bring to a boil. Reduce heat to a simmer and loosely cover with a lid.
Cook the chili for about 40-45 minutes or until lentils are tender and the chili has thickened. Adjust seasoning with salt and pepper.
Optionally, you can cook this chili in a slow cooker. Place all the ingredients in the slow cooker and cook for 4 hours on high or 8 hours on low.