Protein-packed and perfectly spiced
Ingredients
2 Tbsp olive oiI
1 med white or yellow onion,diced
1 med red pepper, diced
1/2 tsp each sea salt and black pepper (plus more to taste)
1 jalapeno, dlced
4 cloves, minced (4 cloves yiels -2 Tbsp)
3 Tbsp ciii!i powder biend
2 Tbsp ground cumin
1 tsp smoked paprika
2 15-oz cans diced tomatoes
3 Tbsp tomato paste
1 3/4 cup water (plus more as needed)
1 cup dry red tentits thoroughly rinsed in cold water + drained
1 15 oz can kidney beans
1 15 oz can blackbeans
Optional: 2 Tbsp maple syrup
Optional: 1 1/2 cups cooked corn
Instructions
Heat a large pot over med heat. Once hot, add oil, onion, and red pepper. Season with a pinch each salt and pepper and stir. Saute for 3-4 min, stirring frequently.
Add jalapeno and gartlc to a food processor*, or finety mince). Add to the pot, and season with another pinch of salt and pepper
Add 1/2 of the chilli powder, half of the cumin, paprlka, dlced tomatoes, tornato paste, and water, and stir to combine. Bring to a low boil over med-hlgh heat
Once boiling, add lentils and reduce heat to me-low or low, so it’s at a gentle simmer. Cook for 15 minutes, or until lentils are mostly tender. As it's cooking you may need to add rnore water if the m mixture ls looklng too dry and the lentils aren't submerged (l didn't find that necessary)
Add kidney and black beans and remaining chilli powder and coming and stir to combine
Bring to a simmer over medium heat, then reduce heat slightly to low or med-low, add corn {optional), cover, and gently simrner for 20 min. Stir occasionally
Taste and adlust seasonings as needed
Serve as is or garnish with cilantro, red onion, avocado or more jalapeno
Store teftovers in the refrigerator up to 4 days, or freeze
Notes
A big thanks and shout-out to my friend Tessa in London for the recipe!
Epic Lentil + Bean Chilli
Protein-packed and perfectly spiced
Ingredients
2 Tbsp olive oiI
1 med white or yellow onion,diced
1 med red pepper, diced
1/2 tsp each sea salt and black pepper (plus more to taste)
1 jalapeno, dlced
4 cloves, minced (4 cloves yiels -2 Tbsp)
3 Tbsp ciii!i powder biend
2 Tbsp ground cumin
1 tsp smoked paprika
2 15-oz cans diced tomatoes
3 Tbsp tomato paste
1 3/4 cup water (plus more as needed)
1 cup dry red tentits thoroughly rinsed in cold water + drained
1 15 oz can kidney beans
1 15 oz can blackbeans
Optional: 2 Tbsp maple syrup
Optional: 1 1/2 cups cooked corn
Instructions
Heat a large pot over med heat. Once hot, add oil, onion, and red pepper. Season with a pinch each salt and pepper and stir. Saute for 3-4 min, stirring frequently.
Add jalapeno and gartlc to a food processor*, or finety mince). Add to the pot, and season with another pinch of salt and pepper
Add 1/2 of the chilli powder, half of the cumin, paprlka, dlced tomatoes, tornato paste, and water, and stir to combine. Bring to a low boil over med-hlgh heat
Once boiling, add lentils and reduce heat to me-low or low, so it’s at a gentle simmer. Cook for 15 minutes, or until lentils are mostly tender. As it's cooking you may need to add rnore water if the m mixture ls looklng too dry and the lentils aren't submerged (l didn't find that necessary)
Add kidney and black beans and remaining chilli powder and coming and stir to combine
Bring to a simmer over medium heat, then reduce heat slightly to low or med-low, add corn {optional), cover, and gently simrner for 20 min. Stir occasionally
Taste and adlust seasonings as needed
Serve as is or garnish with cilantro, red onion, avocado or more jalapeno
Store teftovers in the refrigerator up to 4 days, or freeze
Notes
Serves 8
A big thanks and shout-out to my friend Tessa in London for the recipe!