Wednesday, April 19, 2017

Red Lentil Chili

Yield: 4-6 servings

2 tbsp coconut oil
1 small onion, diced
4 cloves garlic, finely minced
1 jalapeño, finely diced 
1 red pepper, diced
1/2 zucchini, diced
1/2 tsp salt
1/2 tsp pepper
3 tbsp chili powder
2 tbsp ground cumin
1 tsp smoked paprika
1 can diced tomatoes
3 tbsp tomato paste
1 tbsp maple syrup
1 1/2 - 2 cups water or stock
3/4 cup red lentils
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1/2 cup frozen corn

1. In a large pot, heat oil over medium heat. Once hot, add onion. Sauté for 3-4 minutes, stirring frequently.
2. Add garlic, jalapeño, red pepper, and zucchini, and season with salt and pepper.
3. Add the spices, diced tomatoes, tomato paste, maple syrup, and water/stock, and stir to combine. Bring to a low boil over medium high heat.
4. Once boiling, add lentils and reduce heat to medium-low. Gently simmer for about 15 minutes, or until lentils are mostly tender. If the mixture is looking too dry and lentils are not submerged, add more water/stock.
5. Add kidney beans, black beans, and corn, and stir to combine. Cook for 5 to 10 more minutes to allow flavors to meld together. Stir occassionally.
6. Serve as is, or garnished with fresh jalapeño, cilantro, red onion, and/or avocado (optional).
7. Store leftovers in the refrigerator up to 4 days, and in the freezer up to 1 month.

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