3/4cupDry red, yellow, or green lentils, thoroughly rinsed in cold water, and drained
1, 15-ounceCan kidney beans, drained
1, 15-ounceCan black beans, drained
Sour cream, cheese, cilantro, or chives for garnish
Instructions
Heat oil in a large Dutch oven over medium-high heat. Once hot, add in the diced onion and bell pepper. Season with salt and pepper. Sauté for 3-4 minutes, stirring frequently. Add in diced jalapeno and minced garlic, sauté for another 2-3 minutes, until fragrant.
Mix in the chili powder, cumin, paprika, diced tomatoes, tomato paste, and broth. Bring the heat up to high and allow to come to a boil. Once boiling, add in the lentils and reduce heat to medium-low. Allow to simmer for 15 minutes, or until the lentils are tender.*
Add in the drained kidney and black beans. Allow to simmer for another 7-10 minutes, stirring occasionally. Taste, and adjust seasoning as needed.
Serve as is or top with your favorite toppings. Store leftovers in an airtight container in the fridge for up to 5 days.
Notes
*If the chili gets to thick, thin with a little bit of stock or water