Easy Bean and Lentil Chili
Ingredients
- 1 can black beans, drained and rinsed
- 1 can kidney or pinto beans, drained and rinse
- 1 cup red lentils
- 2 1/2 cups vegetable broth
- 4 cloves garlic, minced
- 1 medium red onion, chopped
- 1 cup fire roasted or regular corn
- 1 red bell pepper, chopped
- 2 serrano peppers, chopped*
- 2 tbsp coconut oil
- 1 tsp coconut sugar
- 2 1/2 tbsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- 2 bay leaves
- 1/2 –1 tsp sea salt
- black pepper to taste
- optional: pinch of cayenne instructions
Preparation
Chop the onion into small pieces and add to a pan with the coconut oil
Saute until translucent, about 5-10 minutes
Add in the chopped celery, bell pepper, serrano pepper (see notes about spice), garlic and saute an additional 5 minutes
Add in all of the spices, coconut sugar, salt, and bay leaves and mix well
Add in all remaining ingredients and bring to a low boil
Cover, reduce heat to low and let simmer for about 25 minutes stirring occasionally to ensure the chili doesn’t burn or stick to the bottom
If the chili isn’t reaching your desired thickness, let it simmer with the top off for about 10 minutes
Serve warm and enjoy!
