MAKES: 4 (1¾-CUP) SERVINGS • DIFFICULTY: easy
Enjoy this tasty chili alone or on a bed of brown, red, or black rice or cooked greens (or both). It’s also a great topping for sweet potatoes.
2 cups Vegetable Broth
1 red onion, chopped
1 bell pepper (any color), seeded and chopped
2 garlic cloves, minced
1 small hot chili pepper, seeded and minced
2 to 3 cups chopped mushrooms
2 tablespoons chili powder, or to taste
¼ cup jarred tomato paste
1 14.5-ounce BPA-free can or Tetra Pak salt-free diced tomatoes, undrained
½ cup dried red lentils
1½ cups cooked or 1 15.5-ounce BPA-free can or Tetra Pak salt-free kidney beans, drained and rinsed
1½ cups cooked or 1 15.5-ounce BPA-free can or Tetra Pak salt-free black beans, drained and rinsed
2 tablespoons Umami Sauce
1 ¼-inch piece fresh turmeric, grated (or ¼ teaspoon ground)
1 tablespoon Savory Spice Blend, or to taste
½ teaspoon smoked paprika
¼ teaspoon ground black pepper
In a large pot, heat 1 cup of the broth over medium heat. Add the onion and bell pepper and cook until softened, stirring occasionally, about 5 minutes. Add the garlic, minced chili, and mushrooms; then stir in the chili powder and tomato paste. Add the remaining ingredients, including the second cup of broth, and simmer, stirring occasionally, until the lentils are tender and the flavors are blended, about 50 minutes. Taste to adjust the seasonings, if needed, and serve hot.
Just as there are countless ways to make chili, there are just as many ways to serve it. Try it on a bed of cooked greens or whole grains. Use it as a taco filling. Toss it with whole wheat pasta. Top baked sweet potatoes or winter squash with it. Experiment and enjoy!