Red Lentil Chili
Servings 9
Ingredients
- 2 tbsp avocado oil
- 1 c yellow onion diced
- 4 large garlic cloves minced
- 1 c bell peppers diced (red and green mixed)
- 1 c celery diced
- 1 jalapeño pepper finely diced
- 1 tsp sea salt
- 1.5 cups sweet potato 1/2" cubed
- 4 tbsp chili powder
- 1 tbsp smoked paprika
- 2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 cup red lentils rinsed and drained
- 1 28 oz can fire-roasted tomatoes
- 2.5 cups filtered water
- 1/4 cup tomato paste
- 2 14 oz cans kidney beans
- 1 14 oz can black beans
- 1 cup corn kernels
- 1 tbsp vegan Worcestershire sauce
- 1 tbsp unrefined brown sugar or coconut sugar
Instructions
- Heat avocado oil in a heavy pot and sauté onion, garlic, peppers, celery and sweet potato with the salt for about 10 minutes or until onion is translucent and potato has begun to soften.
- Add chili powder, smoked paprika, cumin and cinnamon and continue to sauté for 3 to 4 minutes to release flavours.
- Add lentils, tomatoes, water and tomato paste and stir to combine. Bring to a boil, cover and reduce heat to simmer for 20 minutes.
- Add beans, corn, Worcestershire sauce and brown sugar and stir to combine. Cook covered for an additional 30 minutes. Be sure so stir periodically as the lentils tend to sink to the bottom and may stick.
