3clovesgarlic, peeled and minced or pressed through garlic presser
1 15 ozcan of black beans, rinsed
115 ozcan of cannellini beans, rinsed
115 ozcan of red beans, rinsed
1/2tspsea salt
2 1/2tbspcumin
115 ozcan of diced tomatoes (use fire roasted for extra spice!)
4-6tspchipotle in adobo sauce, add more/less depending on preference
1 1/2cupsuncooked red lentils
1/8tspcayenne pepper(more/less for spicy)
2cupsvegetable broth
124ozjar of tomato sauce (pretty much any kind works, use organic for better flavor)
Instructions
Chop up the bell pepper, carrots and onions. Heat oil in a large pot or dutch oven. Once hot, toss in pepper, carrots and onions and saute, stirring frequently, for about 4 minutes.
Add salt, cumin and garlic to the pot. Also add black pepper and cayenne to taste. Stir and cook for about 60 seconds.
Toss in the rinsed beans, diced tomatoes, jar of tomato sauce, chipotle in adobo sauce and 2 cups of vegetable broth. Add 1 1/2 cups of red lentils and stir to combine.
Cover the pot and bring the chili to a boil. Simmer on medium high for 12-15 minutes. Taste the lentils and make sure they are fully cooked. If not, stir the pot and continue to cook until soft.
Scrape any bits stuck to the bottom of the pot; this adds flavor. Scoop into a bowl and garnish with avocado, cilantro, scallions and/or red onions. This chili is GREAT with a good piece of toasted bread!
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