Fish FoodSometimes, no matter what the season, you just want a hearty bowl of chili. Topped with seasonal fresh avocado, cheese and spicy jalapeños, you’ve got yourself a flavor packed dinner. Even sans the meat!
Serve with fresh or crispy tortillas, sour cream and zesty lime. Enjoy!
INGREDIENTS
2 Black beans, canned
1 Pinto beans, canned
1 cup Split red lentils Green Lentils can be substituted
1 28 oz Diced tomatoes, canned
¼ cup Tomato paste
4 cups Vegetable brothWater can be substituted
1 Onion, large, dicedRed or white or sweet can be used
1 Garlic clove, minced
1 Bell pepper, dicedRed, green or yellow
1 tbsp Chile powder
4 tbsp Chipotle peppers in adobo sauce, choppedLeave out, if you don’t want a spicy kick
1 tbsp Garlic powder
½ Bag of frozen corn2 cans of corn can be substituted
Toppings; avocado, sour cream, jalapeños, sliced green onion, shredded cheese, cilantro, tortillas or tortilla chips
DIRECTIONS
1
Sauté onion and garlic briefly in a heavy duty pot with 2 tbsp of oil, either a Dutch oven, or a large walled soup pot.
2
Add all ingredients, minus toppings, and allow it to come to boil. Cover and simmer for 30 minutes, or until lentils are cooked. Season with salt and pepper.
3
Ladle into bowls, top with choice toppings and enjoy!
Ingredients
2 Black beans, canned
1 Pinto beans, canned
1 cup Split red lentils Green Lentils can be substituted
1 28 oz Diced tomatoes, canned
¼ cup Tomato paste
4 cups Vegetable brothWater can be substituted
1 Onion, large, dicedRed or white or sweet can be used
1 Garlic clove, minced
1 Bell pepper, dicedRed, green or yellow
1 tbsp Chile powder
4 tbsp Chipotle peppers in adobo sauce, choppedLeave out, if you don’t want a spicy kick
1 tbsp Garlic powder
½ Bag of frozen corn2 cans of corn can be substituted
Toppings; avocado, sour cream, jalapeños, sliced green onion, shredded cheese, cilantro, tortillas or tortilla chips