One Pot Red Lentil Chili

Ingredients

• 2 tablespoons avocado or coconut oil
• 1 medium white or yellow onion, diced
• 1 medium red bell pepper, diced
• 1/2 teaspoon sea salt, divided (plus more to taste)
• 1/2 teaspoon black pepper, divided (plus more to taste)
• 1 small jalapeño, diced with seeds (remove seeds or omit for less heat)
• 4 cloves garlic (~2 tablespoons), minced
• 3 tablespoons chili powder blend, divided
• 2 tablespoons ground cumin, divided
• 1 teaspoon smoked paprika
• 2 (15-ounce) cans diced tomatoes (if unsalted, add more sea salt)
• 3 tablespoons tomato paste
• 1 ¾ cups water (plus more as needed)
• 3/4 cup dry red lentils, thoroughly rinsed and drained
• 1 (15-ounce) can kidney beans, slightly drained
• 1 (15-ounce) can black beans, slightly drained
• 1-2 tablespoons coconut sugar (or maple syrup)
• 1 (15-ounce) can corn, drained (optional)

Instructions

1. Heat a large pot over medium heat. Once hot, add oil, onion, and red bell pepper. Season with a pinch each of salt and pepper, and sauté for 3-4 minutes, stirring frequently.
2. . Add jalapeño and garlic to a mortar and pestle; crush into a rough paste (or finely mince). Add to the pot, season with another pinch of salt and pepper, and stir.
3. Add 2 tablespoons of the chili powder, 1 tablespoon of the cumin, smoked paprika, diced tomatoes, tomato paste, and water. Stir to combine and bring to a low boil over medium-high heat.
4. Once boiling, add lentils and reduce heat to maintain a gentle simmer. Cook for 15 minutes, or until lentils are mostly tender. Add more water if the mixture becomes too dry.
5. Add kidney beans, black beans, remaining chili powder and cumin, and 1/4 teaspoon each of salt and pepper. Stir to combine.
6. Bring to a simmer over medium heat, then reduce heat slightly to low. Add corn (if using), cover, and gently simmer for 20 minutes, stirring occasionally.
7. Taste and adjust seasonings as needed, adding more chili powder or cumin for smokiness, salt for saltiness, or coconut sugar to balance the heat.
8. Serve as is, or garnish with desired toppings such as fresh jalapeño, cilantro, red onion, and/or avocado.
9. Store leftovers in the refrigerator for up to 4 days, or in the freezer for up to 1 month. Reheat on the stovetop or in the microwave.