Lentil Black Bean Chili

• Gluten free

• Produce

  • 2 cans (15 oz each black beans
  • 5 Carrots
  • 3 stalks Celery
  • 6 cloves Garlic
  • 1 3/4 cups Lentils, dried
  • 1 Onion, large
  • 1 cup Sweet corn, frozen kernels

• Canned Goods

  • 6 cups Vegetable or chicken broth

• Condiments

  • 1 24 oz jar Vegetable pasta sauce, chunky

• Baking & Spices

  • 1 tsp Allspice
  • 4 tsp Chili powder
  • 1 tbsp Granulated sugar
  • 1 tbsp Paprika, smoked

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

Found on chewoutloud.com

Description

Ingredients

• 3 TB olive oil
• 1 large onion, diced
• 3 stalks celery, diced
• 5 carrots, peeled and diced
• 6 cloves garlic, minced
• 4 tsp chili powder (more or less, depending on how spicy you want it)
• 1 TB smoked paprika
• 1 TB granulated sugar
• 1 tsp allspice
• 1 tsp cumin
• 6 cups vegetable or chicken broth (plus a bit extra if needed)
• 1¾ cups dried lentils, rinsed and drained
• 24 oz jar chunky vegetable pasta sauce
• 2 cans (15 oz each) black beans, rinsed and drained
• 1 cup frozen sweet corn kernels
• Optional: sliced avocado, shredded sharp cheddar, fresh lime slivers for serving

Directions

• In a Dutch oven or heavy large pot, heat olive oil over medium high heat. Add onion, celery, carrots, and garlic until veggies are softened, 1-2 min. Add chili powder, smoked paprika, sugar, allspice, and cumin. Stir and cook 1 min. Add broth, lentils, and pasta sauce. Bring to a boil and immediately reduce heat to a simmer. Cover and simmer 30 min.
• Add black beans, corn, and cover. Continue simmer 20 more min or until lentils are nicely tender and mixture has thickened. If needed, add a bit more broth to loosen. Add salt and black pepper to taste.
• Serve with desired toppings.