Name: LENTIL & BEAN CHILI
Ingredients: 1 1/2 cups dry lentils, cooked in water to cover, (best if still sightly firm ); 1 Tbsp olive oil, (or spray pan with olive oil or avocado oil); 1 large uncooked onion, diced; 1 large sweet red pepper, seeded & diced; 1 poblano pepper, seeded & diced (optional but gives a great flavor); 2 Tbsp minced garlic; 3 Tbsp chili powder (I like Pensey's Chili con Carne - mild; add your own heat to taste); 2 tsp dried oregano; 1 1/2 tsp cumin seeds; 1/2 tsp chipotle or cayenne pepper (to taste); 1 tsp kosher salt; 29 oz canned diced tomatoes, with juice (or 2 lbs tomatoes, peeled & diced); 31 oz canned black beans, rinsed and drained (or 3 cups cooked beans made from dried); 1/2 cup (cilantro, fresh, chopped)

This delicious chili is Vegan! If I’m serving it to carnivores, I add a side of sausage.

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LENTIL & BEAN CHILI

Course Main Course, Side Dish

Keyword Vegan

Servings

Ingredients

1 1/2 cups dry lentils, cooked in water to cover, best if still sightly firm
1 Tbsp olive oil, or spray pan with olive oil or avocado oil
1 large uncooked onion, diced
1 large sweet red pepper, seeded & diced
1 poblano pepper, seeded & diced optional but gives a great flavor
2 Tbsp minced garlic
3 Tbsp chili powder I like Pensey's Chili con Carne - mild; add your own heat to taste
2 tsp dried oregano
1 1/2 tsp cumin seeds
1/2 tsp chipotle or cayenne pepper to taste
1 tsp kosher salt
29 oz canned diced tomatoes, with juice or 2 lbs tomatoes, peeled & diced
31 oz canned black beans, rinsed and drained or 3 cups cooked beans made from dried
1/2 cup cilantro, fresh, chopped

Instructions

Place lentils in a large sauce pan and cover with water by several inches; bring to a boil. Reduce heat to low and simmer until lentils are tender but retain a little bite, about 10 to 15 minutes; drain well and set aside.
Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook onion, pepper and garlic, stirring often, until vegetables are softened, about 10 minutes.
In a cup, combine chili powder, oregano, cumin, cayenne and salt; add to skillet and stir well to combine. Cook, stirring often, about 1 minute.
Add tomatoes and their juice, and beans to skillet; stir well to combine. Cover skillet and simmer so flavors can blend, about 5 to 10 minutes. Fold in lentils and cilantro; serve. Yields about 1 cup per serving.

Notes

The first time I made this, I threw all the ingredients into my slow cooker (dried lentils with 2 cups water, I think) and turned it on low because I was gone for the day. It worked out great!