It's still cold AF where we live so we were craving a bowl of hot chili to warm our souls! This recipe is easy to make and isn't totally over cooked like a lot of traditional recipes we've come across. But if you like it that way, feel free to throw it in a slow cooker and leave it on all day! You could also add veggie ground beef if you so desire!
Watch our latest video for the fun how-to or keep scrolling for the written recipe.
** makes 6 servings
1 tbsp vegetable oil (we use sunflower oil)
1 yellow or white onion, finely chopped
1 red pepper, finely chopped
3 garlic cloves, minced
1 tbsp chili powder
1/2 tbsp chipotle chili powder
1 tsp cumin
1 tsp oregano
1/2 tsp cinnamon
4 C crushed canned tomatoes
2 C cooked lentils
2 C cooked kidney beans
2 C frozen corn, thawed and drained of excess water
1 tsp sea salt
1 tsp ground pepper
In a large pot heated to medium, sauté onion in oil for about 2 minutes until soft and fragrant. Then add in red pepper and cook for another minute or so.
Add all the spices and stir to combine sautéing for another 2 minutes. Then add in minced garlic and stir to combine. You may need to reduce heat to prevent the garlic from burning. Then add a small amount of the crushed tomatoes to lift the mixture from the bottom of the pan. Sauté this for another 2 minutes.
Then add in the remaining crushed tomatoes, lentil, kidney beans, corn, sea salt, and ground pepper. Stir to combine, cover with a lid, and simmer for 20 minutes. You can cook for longer, but if you want it done quickly it tasted great after this amount of cooking.