Black Bean and Lentil Chili

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado cubes
  • 1 Bay leaf
  • 1 29 ounce can Black beans
  • 4 Carrots, large
  • 2 stalks Celery
  • 1 tsp Chipotle chili, powder
  • 1 Cilantro, leaves
  • 4 cloves Garlic
  • 2 cups Lentils
  • 1 squeeze Lime
  • 1 cup Sweet corn, frozen kernels
  • 1 Sweet onion, large

• Canned Goods

  • 5 cups Vegetable broth

• Condiments

  • 1 tbsp Honey
  • 1 tsp Tabasco sauce
  • 1 Tabasco sauce
  • 1 29 ounce can Tomato sauce

• Baking & Spices

  • 1 tsp Allspice
  • 4 tbsp Chili powder
  • 1 tbsp Paprika
  • 1 12 ounce jar Red peppers, roasted
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 1 Cheddar or jack cheese
  • 1 Sour cream

Found on tasteloveandnourish.com

Description

Ingredients

• 3 tablespoons olive oil
• 1 large sweet onion, diced
• 2 stalks celery, diced
• 4 large carrots, diced
• 4 cloves garlic, minced
• 4 tablespoons chili powder
• 1 tablespoons paprika
• 1 teaspoon chipotle chili powder
• 1 teaspoon allspice
• ½ teaspoon cumin
• 1 bay leaf
• 5 – 6 cups vegetable broth
• 2 cups lentils, sorted and rinsed
• 29 ounce can tomato sauce
• 29 ounce can black beans, drained and rinsed
• 1 cup frozen sweet corn kernels
• 12 ounce jar roasted red peppers, diced
• 1 – 2 teaspoons Tabasco sauce
• 1 tablespoon honey (use pure maple syrup to keep this vegan)
• salt and pepper to taste
• Topping Suggestions:
• Tabasco Sauce
• sour cream
• avocado cubes
• shredded cheddar or jack cheese
• a squeeze of lime
• cilantro leaves

Directions

• In a large heavy pot over medium high heat, add the olive oil, then the onion, celery and carrots. Sauté until the onions have softened, then add the garlic and continue to cook for just one minute.
• Add the spices next through the bay leaf. Cook for about two more minutes to get them fragrant.
• Add the broth (start with 5 cups first, you may need an additional cup later to thin the sauce out), lentils and tomato sauce and raise the heat to high, bringing the broth to a boil. Once it boils, reduce the heat to medium low and simmer for about 30 minutes to get the lentils tender.
• Add the black beans, corn, red peppers, Tabasco and honey and continue to cook for about 20 more minutes. Add the extra cup of broth, if needed.
• Serve in bowls with the toppings of your choice.