Simmer & Serve: Easy Lentil Chili
Simple warm and hearty chili made quick and almost effortlessly in 15 to 20 minutes.
Equipment
- 1 Pot with a lid
Ingredients
- ¼ cup lentils dried
- 1 cup kidney beans canned
- 1 cup black beans canned
- 1 cup diced tomatoes
- ½ cup diced onions or 4 tbsp dehydrated onion
- 1.5 tbsp chili powder
- 1.5 tbsp garlic powder granulated, rehydrated
- ½ tsp ground cumin
- ½ tsp cocoa powder
- ½ tsp oregano ground
- ⅛ tsp coriander seeds ground
- ⅛ tsp mustard seed
- ⅛ tsp celery seed
- ⅛ tsp paprika sweet
- ¹/16 tsp cayenne optional
- ¾ cup tomato paste
- 3 cups water
- 1 tbsp apple cider vinegar
- 1 tbsp balsamic vinegar
GARNISH
- 1 tbsp jalapeno diced optional garnish
- 1 tsp pepper flakes for heat optional
Instructions
- Add everything except the vinegars to a pot. Bring to a boil on medium-high to high heat. Once it comes to a boil reduce the heat to a medium-low simmer and cook covered with a lid for 10-15 minutes or until the lentils are al dente (soft but not mushy).
- When the lentils are al dente and the chili has thickened then add the vinegar and cook for 1-2 minutes before serving.Serve topped with fresh diced green pepper or jalapeno for added vitamin C and pepper flakes for extra heat.
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