I attempt a new chili recipe I found and was pleasantly surprised by how much flavor this meal had. I slightly modified the recipe, adding my own twist with baked beans and lentils. If you are vegan, vegetarian, or a meat eater this recipe is meant for everyone to enjoy!
Recipe:
1 tablespoon olive oil
1/2 medium onion, chopped
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, diced
2 (4 ounce) cans chopped green chile peppers, drained
1/2 package organic lentils
3 (28 ounce) cans whole peeled tomatoes, crushed
1/4 cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can baked beans
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeño peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the lentils. Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the baked beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes.
Enjoy!
Instagram:
Facebook:
Website:
Mailing Address:
PO BOX 893141
Temecula, CA 92589-3141