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Red Lentil & Kidney Bean Chili

Chelsea Colbath
A quick, hearty meatless chili that can be made in under 30 minutes with pantry staples.
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5 minutes
TOTAL TIME: 20 minutes
Time 30 minutes
Servings 4

Ingredients
  

  • 1 small red onion diced
  • 1 red bell pepper diced
  • 1 jalapeno diced (remove seeds for less heat)
  • 1 Tablespoon olive oil
  • 1-15 ounce can kidney beans drained slightly
  • 1- 28 ounce can crushed tomatoes or tomato puree
  • 1/2 cup dry red lentils
  • 1 Tablespoon chili powder
  • 1 Tablespoon cumin
  • 1/2 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • a pinch each of cinnamon cocoa powder, and coconut sugar
  • 1/2 cup cilantro roughly chopped

Instructions
 

  • 1. Heat a pot or large skillet over medium heat. Add olive oil, onion, pepper, and jalapeno and cook until slightly browned (about 5 minutes).
  • 2. Add in all remaining ingredients except cilantro, and stir to combine. Bring to a simmer, cover, and let cook for 15 minutes. Stir occasionally. Taste and add more salt, if needed.
  • 3. Turn off heat, stir in cilantro, and let rest for 5-10 minutes. Serve with cornbread and toppings such as avocado, raw onions and jalapeno, plantain chips, shredded cheese, etc.
  • 4. Leftovers keep well in the fridge for up to a week.