Red Lentil & Black Bean Chili

Hello there– I try not to be too too bossy when I write to you, but today I do want to overstep and  strongly recommend that you try this recipe!  It looks a little plain, no chocolate or bacon involved…  But it’s a new favorite around here.  Hearty enough with all those black beans and lentils– and it’s the flavoring– smoked paprika and roasted red peppers… that make it so savory good.  Also avocados always help!

RED LENTIL & BLACK BEAN CHILI
3 tab. olive oil
1 large yellow onion, chopped
4 carrots, chopped to small pieces
4 cloves of garlic, minced
1 tab. chili powder
1 tsp. smoked paprika
1 tab. cumin
3 bays leaves
6 cups vegetable both
2 cups lentils
14 oz. can petit cut tomatoes
14 oz. can tomato sauce
7 oz. can salsa verde (Herdez)
2  14 oz. cans black beans, rinsed
14 oz. can sweet corn, rinsed
12 oz. jar roasted red peppers, chopped*
1 tab. honey
salt  & freshly ground pepper to taste
garnishes (take your pick!):  avocado, sour cream, grated cheddar, cilantro, quest fresco, a squeeze of lime, tabasco sauce…

Heat the olive oil in a soup pot and throw in the onion bits and chopped carrot.  Cook until the onions are soft and then add the garlic.  Cook 1 minute more.  Add the chili power, smoked paprika and cumin. Cook two more minutes until they are fragrant.

Add the lay leaf, broth, cut tomatoes, tomato sauce, lentils and salsa verde to the pot.  Bring to a boil and then lower the heat to a rolling simmer for 15 to 20 minutes until the lentils are tender (but not mushy!).

Finally stir in the black beans, corn, chopped roasted red pepper.  Taste and see if you need to add some salt & pepper (I did add a little of both).  Simmer for 10 more minutes to heat it all through.  Serve piping hot with the garnishes you like…

*Roasted red peppers are the best price at Trader Joe’s and come in 12 oz. jars!!