Vegan Lentil & Black Bean Chili
1 ½ c dry French lentils
2 tbsp olive oil
1 onion, large diced
1 red pepper, seeded and diced
2-3 cloves garlic, minced (more or less if you like garlic!)
Nosh with Nash Chili seasoning blend.
3 tbsp chili powder
2 tsp dried oregano
1 ½ tsp ground cumin
½-1 tsp cayenne (depending on your heat tolerance!)
1 tsp kosher salt
29 oz canned undrained diced tomatoes (fire-roasted with chilies)
2 cans black beans, rinsed and drained
Garnish – ½ cup chopped fresh cilantro
Start with the lentils! Place them in a large saucepan and cover with water about 2” above lentils. Bring to a boil. Reduce heat and let them simmer for about 10-15 minutes so they are tender but not mushy!
In another pot, heat olive oil. Sauté onions, red pepper, and garlic together until soft. Stir frequently so the garlic does not burn. Stir in the spice blend and stir often, for approximately one minute.
Add tomatoes and beans. Stir to combine. Cover and simmer for about 10 minutes. Fold in the lentils. Serve topped with chopped fresh cilantro.
Makes approximately 8 servings (1 cup/serving.)