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. 

http://minimalistbaker.com/1-pot-red-lentil-chili/