|10 min||50 min||6|
|2 tbsp||Coconut oil|
|1 medium||Red onion (diced)|
|1 medium pepper(s)||Red bell pepper (diced)|
|1 pinch||Salt and pepper (divided, to taste)|
|1 medium pepper(s)||Jalapeno pepper (diced with seeds)|
|4 clove(s)||Garlic (crushed and chopped or use garlic press)|
|2 tbsp||Chili powder|
|1 tsp||Paprika, smoked|
|2 can(s) (14oz)||Diced tomatoes, canned|
|3 tbsp||Tomato paste, canned|
|1 3/4 cup||Water (more if needed)|
|3/4 cup||Red lentils, raw (rinsed, drained)|
|1 can(s) (15 oz)||Red kidney beans, canned, drained (slightly drained)|
|1 can (15oz)||Black beans, canned (slightly drained)|
|1/4 tsp||Kosher salt|
|1/4 tsp||Black pepper|
|1 tbsp||Coconut sugar (or maple syrup)|
|1/4 cup||Cilantro (coriander) (chopped, for topping)|
|1 medium pepper(s)||Jalapeno pepper (diced, optional for topping)|
|15 ml||Red onion (diced, optional for topping)|
|1/2 avocado(s)||Avocado (optional for topping)|
|1/4 cup||Snacks, corn-based, extruded, puffs or twists, cheese (optional, for topping)|
|1 can (15oz)||Sweet corn, canned, drained (optional)|
1. Heat a large pot over medium heat. Add oil and once hot add onion, and red pepper. Season with a healthy pinch each salt and pepper and stir. Sauté for 3-4 minutes, stirring frequently.
2. Crush jalapeño and garlic in a mortar and pestle into a rough paste (alternatively, blend in a small food processor, or finely mince). Add paste to the pot with onion and red pepper, and season with another pinch salt and pepper.
3. Add 2 Tbsp chili powder, 1 Tbsp cumin, paprika, diced tomatoes, tomato paste, and water, and stir to combine. Bring to a low boil over medium high heat.
4. Once boiling, add lentils and reduce heat to medium-low or low, so it's at a gentle simmer. You want to see bubbles, but you don't want it boiling. Cook for 15 minutes, or until lentils are mostly tender. As it's cooking you may need to add more water if the mixture is looking too dry and the lentils aren't submerged (I didn't find that necessary).
5. Next add kidney beans, black beans, 1/4 tsp each salt and pepper, and remaining 1 Tbsp cumin, and 1 Tbsp chili powder, and stir to combine.
6. Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), add corn (optional), cover, and gently simmer for 20 minutes to meld the flavors together. Stir occasionally.
7. Taste and adjust seasonings as needed, adding more chili powder or cumin for smokiness, salt for saltiness, or a little coconut sugar to balance the heat and draw out the other flavours.
8. Serve as is, or garnished with chili cheese fritos (corn puffs), fresh jalapeño, cilantro, red onion, and/or avocado (optional).
Store leftovers in the refrigerator up to 4 days, and in the freezer up to 1 month.
Reheat on the stove-top, or in the microwave.
Red Kidney Beans
are high in calcium, folic acid and fiber, they help to boost energy and have anti-oxidative properties
are another excellent source of plant-based protein and is a heart-healthy legume