One Pot Red Lentil Chili

Ingredients

• Coconut oil

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Garlic

  Raw

  4 clove or 12g

• Chili powder

  Spices

  3 tbsp or 23g

• Cumin

  Spices, cumin seed

  2 tbsp, ground or 18g

• Paprika

  Spices

  1 tsp or 2g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  4 cup or 960g

• Tomato paste

  Canned, without salt added

  3 tbsp or 48g

• Water

  Plain, clean water

  1 ¾ cup or 414g

• Lentils

  Pink, raw

  1 cup or 192g

• Kidney beans

  All types, mature seeds, canned

  1 ½ cup or 384g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Maple syrups

  1 tbsp or 20g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 can (12 oz) yields or 211g

Directions

1. Heat a large pot over medium heat and add coconut oil, diced onion, and red pepper. Season with a pinch of salt and pepper. Sauté for 3-4 minutes, stirring frequently.
2. Crush the jalapeno and garlic into a rough paste using a mortar and pestle, or finely mince them. Add to the pot with onion and red pepper, seasoning with another pinch of salt and pepper.
3. Add two-thirds of the chili powder, half of the cumin, paprika, diced tomatoes, tomato paste, and water to the pot. Stir to combine and bring to a low boil over medium-high heat.
4. Once boiling, add lentils and reduce heat to medium-low or low to maintain a gentle simmer. Cook for 15 minutes, or until lentils are mostly tender. Add more water if needed to keep lentils submerged.
5. Add kidney beans, black beans, salt and pepper to taste, and the remaining cumin and chili powder. Stir to combine.
6. Bring to a simmer over medium heat, then reduce heat to low or medium-low. Add corn, cover, and gently simmer for 20 minutes, stirring occasionally.
7. Taste and adjust seasonings as needed, adding more chili powder or cumin for smokiness, salt for saltiness, or a little maple syrup to balance the heat.
8. Serve warm.