Red Lentil and Bean Chili

Ingredients

• 1 large white onion, chopped.
• 1 red bell pepper, chopped
• 1 jalapeno, finely diced.
• 4 cloves of garlic, minced
• 1 Tbsp. chili powder*
• 1 Tbsp. ground cumin.
• 1 tsp. smoked paprika
• 28 oz. canned, diced tomatoes, with juice.
• 3 Tbsp. tomato paste
• 3/4 C. red lentils
• 15 oz. canned black beans, drained and rinsed
• 15 oz. canned red kidney beans, drained and rinsed
• 1/4-3/4 C. masa harina (masa flour)**
• 4 C. veggie broth
• Salt***

Instructions

1. In a large pot over medium heat, add the onion and red pepper and a pinch or two of salt. Saute for 3-4 minutes.
2. Add jalapeno and garlic and cook for another 1-2 minutes, stirring constantly.
3. Add chili powder, cumin, and paprika and cook, stirring constantly, for 30 seconds.
4. Add tomatoes, tomato paste, and veggie broth, stirring to combine. Bring to a boil.
5. Add lentils and lower the heat to maintain a simmer. Cook for 15 minutes.
6. Add black beans and kidney beans.
7. Add masa flour and stir to combine. Cook for 20 minutes until thickened to your liking.
8. Taste for seasoning.
9. Serve. Enjoy.

Notes

* We use Alton’s chili powder. If you don’t really like chili, you can use that stuff from the store.
** This is the corn flower used to make tortillas. Sometimes they have it at the local grocery store, sometimes I have to go to the Latin market. If you can’t find it or don’t want to, you can use either fresh corn tortillas (3-4 chopped very fine) or corn tortilla chips. If you use the latter, just realize you’re going to be adding a lot of salt as well, so plan accordingly.