Red Bean and Lentil Chili

This is a twist on one of our favorites. It's loaded with protein, fiber and lots flavor, making it a perfect one-pot meal that will fill you up!

Red Bean and Lentil Chili

Prep Time: 20 min
Total Time: 45 min
Serves 4-6

Ingredients:
    •    2 tbsp olive oil
    •    1 med to large white or yellow onion, finely chopped
    •    3 cloves garlic, pressed
    •    1/4 tsp red pepper flakes
    •    1 jalapeno, seeds and stem removed, finely chopped
    •    2 tbsp ground cumin
    •    1 tbsp chili powder
    •    1 cup lentils (we used white in this recipe, but any will work)
    •    2 cans kidney beans (preferably organic)
    •    1 can tomato sauce (preferably organic)
    •    1 can diced tomatoes (preferably organic)
    •    1 red bell pepper
    •    Sea salt
    •    Black pepper

Recipe:

1. Rinse the lentils (pick out any that don't look great) then add to 1 1/2 cup boiling water. Reduce the heat and simmer, partially covered, until tender, 30 to 45 minutes.
2. While the lentils cook, heat the olive oil in a large pot over medium heat.
3. Add the chili flakes and onion to the oil, saute for 3-4 minutes until onion softens.
4. Add the garlic, jalapeno, cumin and chili powder and toast the spices with the onions for about 2-3 minutes.
   
5. While the spices toast, open all cans. Pour all beans into a colander and rinse well. (Rinsing the beans will remove any of the residue that causes your belly to be upset :-))
6. Add the tomato sauce, entire can of diced tomatoes, beans and bell pepper to the pot. Stir well.
7. Add 1-2 tsp sea salt and 1/2 tsp black pepper to taste.
8. Let sit for 15-20 minutes minimum, but you can leave it on the stove all day on warm to eat later or to let people graze.
9. Let any leftovers cool and then put into sealed glass containers. It will stay good in the refrigerator for 2-3 days or in the freezer for up to 6 months!

Garnishes:

• Whole wheat croutons
• Avocado
• Fresh cilantro
• Tortilla chips
• Your favorite hot sauce

(Tip: Skip the croutons and chips to make this meal low glycemic. Skip the croutons to make it gluten-free.)