Chili with Beans, Lentils, Corn
Soups & Stews
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