18 | 250 | 265 |
Ingredients | Minutes | Calories |
Prep | Cook | Servings |
10 min | 4 h | 10 |
2 tbsp | Olive Oil, Extra Virgin |
1 medium | Red onion (diced) |
3 clove(s) | Garlic (minced) |
2 medium pepper(s) | Jalapeno pepper (seeded & sliced) |
1 tbsp | Cinnamon (or more, to taste) |
1 tbsp | Cumin (or more, to taste) |
1 tbsp | Paprika, smoked |
1 tsp | Sea salt, fine |
1/4 tsp | Black pepper |
2 cup chopped | Tomato (or one 15 oz can diced tomatoes) |
1 can(s) (15oz) | Tomato sauce, canned |
2 cup | Vegetable stock/broth, low sodium |
1 cup | Lentils, canned (drained & rinsed, or cooked brown lentils) |
1 cup | Red kidney beans, canned, drained (rinsed) |
1 cup | Lima beans, canned (or butter beans) |
1 cup | Walnuts |
86 gm | Dark chocolate |
2 stick(s) | Cinnamon |
Optional garnishes: diced sweet onion, hot sauce, fresh cilantro, crushed walnuts.
Serve the chili over gluten-free pasta for a true Cincinnati flare.
Store in an airtight glass container for up to 1 week in the refrigerator or freeze for 2 to 3 weeks.
Meat Alternative | 0.8 |
Vegetables | 1.5 |