Candace-Black Bean Lentil Chili

Black Bean and Lentil Chili

3 T. olive oil
1 large sweet onion, diced
2 stalks celery, diced
4 large carrots, diced
4 cloves garlic, minced
4 T. chili powder
1 T. paprika
1 t. chipotle chili powder
1 t. allspice
1/2 t. cumin
1 bay leaf
5 – 6 C. vegetable or chicken broth
2 C. lentils, sorted and rinsed
1 29 oz. can tomato sauce
1 29 oz. can black beans, drained and rinsed
1 C. frozen sweet corn kernels
12 oz. jar roasted red peppers, diced
1 – 2 t. Tabasco sauce
1 T. honey
salt and pepper to taste

Toppings
Tabasco Sauce
sour cream
avocado, cubed
shredded cheddar cheese
a squeeze of lime
cilantro leaves

In a large heavy pot over medium high heat, add the olive oil, then the onion, celery and carrots. Sauté until the onions have softened, then add the garlic and continue to cook for just one minute. Add the spices next through the bay leaf. Cook for about two more minutes to get them fragrant.

Add the broth (start with 5 cups first, you may need an additional cup later to thin the sauce out), lentils and tomato sauce and raise the heat to high, bringing the broth to a boil. Once it boils, reduce the heat to medium low and simmer for about 30 minutes to get the lentils tender.

Add the black beans, corn, red peppers, Tabasco and honey and continue to cook for about 20 more minutes. Add the extra cup of broth, if needed.

Serve in bowls with the toppings of your choice.



Notes:

I use the jarred roasted red peppers for a few reasons. The roasted pepper adds a nice sweet and smokey flavor that you don’t get from a fresh pepper and it’s so much easier to use the jarred instead of making it yourself. If you want to roast your own…that would be delicious. I add the pepper at the end because I think it would become too mushy if it were cooked all the way through.
If you are using canned broth, don’t use salt until the dish is completely done, then give it a taste. Even if using low salt broth, you may not even need any additional.
This makes enough chili for 8 to 12 servings (depending on your serving size). This is great days later and freezes well too.