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
1 15-ounceCan corn, drained
Fresh chopped cilantro or chives, for garnish
Avocado, for garnish
Shredded cheese, for garnish
Sour cream, for garnish
Tortilla chips, for garnish
Heat a large pot over medium-high heat. Once hot, add oil, onion, and bell pepper. Season with a healthy pinch of salt and pepper and stir. Saute for 3-4 minutes, stirring frequently. Add in diced jalapeno and minced garlic, saute for another 2-3 minutes, until fragrant.
Stir in the chili powder, cumin, paprika, diced tomatoes, tomato paste, and water. Stir well to combine. At this point season with more salt and pepper if needed. Bring the heat up to high and allow to come to a boil. Once boiling, add in the rinsed lentils and reduce heat to medium-low. Once it is at a gentle simmer, allow to cook for 15 minutes, or until the lentils are tender. You may need to add more water as the lentils cook and the chili reduces.
Add in the drained kidney beans, black beans, and corn. Bring to a simmer once more, reduce heat to low and allow to cook, covered, for 20 minutes, stirring occasionally. Taste, and adjust seasoning as needed, adding a sprinkle of sugar can help to balance out the heat and smokiness.
Serve as is, or top with your favorite chili toppings. Tortilla chips, cheese, sour cream, sliced avocado, and chopped cilantro or chives are some of my favorites. Leftovers can be stored in the refrigerator for up to 5 days or in the freezer for up to 2 months. Reheat on the stove top or in the microwave.
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