Lentil Kidney Bean Chili. 1 Pot Recipe

Instructions

1. 1

   Soak the lentils in hot water for half an hour. Drain and keep ready.

2. 2

   In a large pan, add oil, and heat on medium. Add the onion and cook until translucent. 4 minutes.

3. 3

   Add in the green chili pepper and garlic and cook for 2 minutes.

4. 4

   Add the tomatoes, chipotle pepper, taco spice and cook until tomatoes are saucy. 5 minutes.

5. 5

   Add the bell pepper, celery, mix and cook for a minute.

6. 6

   Add the drained lentils and kidney beans, salt and water and mix well. Cover and cook for 20 minutes.

7. 7

   Stir, taste and adjust salt and spice, and water if needed. Reduce heat to low-medium and cover and cook for another 20 minutes or until the lentils and kidney beans are very tender. (If using cooked lentils, simmer for 5 minutes.)

8. 8

   Cook uncovered to thicken the chili or add water if too thick.

9. 9

   Mix in the corn and 1/2 tsp lemon juice. Sprinkle a bit more taco spice blend if you like. I did.

10. 10

    Serve hot, topped with some of vegan sour cream, cashew cream or yogurt, pickled jalapenos, chopped onion, a bunch of cilantro, non dairy cheddar, salsa, sliced avocado and anything and everything. To make this Indian, add garam masala instead of taco spice.