Red Lentil and Bean Chili

Ingredients

Seasoning Mix

• 3 tbsps. chili powder
• 2 tsps. ground cumin
• 1 1/2 tsps. paprika
• 1 tsp. dried oregano
• 1/4 tsp. crushed red pepper flakes
• 1 1/2 tsps. kosher salt
• Pinch of freshly grated black pepper

Chili

• 2 tbsps. olive oil
• 2 cups chopped yellow onion
• 1 cup chopped red bell pepper
• 1 cup chopped carrots
• 4 cloves garlic, minced
• 2 tbsps. tomato paste
• 1 28-ounce can crushed tomatoes
• 2 cups low-sodium vegetable broth
• 1 tbsp. low-sodium soy sauce
• 1 bay leaf
• 1 cup dried lentils
• 1 15-ounce can kidney beans
• 1 15-ounce can black beans
• Kosher salt
• Freshly ground black pepper
• Rice
• Toppings, if desired
  • Cheese
  • Pickled Jalapeno
  • DF Sour cream

Method

1. Combine the seasoning ingredients in a small bowl, set aside.
2. Fill a rice cooker, adding 2 portions of rice to 4 portions of water
3. In a large pot over medium heat, add the oil and bring to a medium heat.
4. Once the oil is shimmering, add the onions and sauté for 1 minute.
5. Add the bell pepper and carrots, sautéing until softened. About 10 minutes.
6. Mix in the garlic, tomato paste, and seasoning stirring well until incorporated. Then mix in the crushed tomatoes, broth, soy sauce, and bay leaf.
7. Raise the heat to medium-high and bring to a boil.
8. Start the rice cooker.
9. Stir in the lentils and lower to a simmer, cooking partially covered for 15 to 17 minutes.
10. Stir in the beans and simmer for an additional 10 minutes, discarding the bay leaf when finished.
11. Season with salt and pepper and serve over rice, with desired toppings.