Chili with Beans, Lentils, Corn

Soups & Stews
Directions
Ingredients
  • Rinse lentils thoroughly and soak in water

  • Water-sauté onions and peppers for 3-5 minutes until onions become clear and soft. Keep adding small amounts of water so that ingredients don’t stick to the pan.

  • Add chopped garlic and jalapeno; cook for a few minutes

  • Add spices, stirring to get all the onions and peppers coated, then add canned tomatoes, water, drained lentils. Stir to combine. Cook over medium heat.

  • Add mushrooms and both beans.

  • Bring to a simmer over low heat. Add corn, cover, and gently simmer for 20 minutes.

  • Taste and adjust seasonings.

Store in the refrigerator for up to 5 days, or freeze in zip-lock bags.

  • 1/2 cup red lentils, rinsed

  • 1 - 28.2 oz. can organic plum tomatoes, chopped

  • 1 medium onion diced, approx. 1 cup

  • 1 jalapeno, diced with seeds, finely chopped

  • 3-4 cloves garlic, yielding 2 T chopped

  • 1 green or red bell pepper, chopped

  • 2 cups mushrooms, sliced or roughly quartered

  • 2 cups water (more if needed)

  • 1 ½ cups cooked black beans or 1 (15-ounce) can, no salt added, rinsed and drained

  • 1 ½ cups cooked pinto/kidney beans or 1 (15-ounce) can, no salt added, rinsed and drained

  • 2 cups fresh or frozen organic corn kernels

  • 1 ½ - 2 Tbsp chili powder

  • 2 tsp ground cumin

  • 1 tsp smoked paprika

  • ¼ cup chopped fresh cilantro

  • ¼ tsp black pepper

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