Orange Lentil, White & Black Bean Chili (Vegan/Vegetarian)

• avocado oil cooking spray
• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 1 jalapeno pepper, minced
• 2 tbsp. chopped garlic
• 2 - 14.5 oz. can petite diced tomatoes with basil, garlic & oregano
• 3 tbsp. tomato paste
• 2 cups reduced sodium vegetable broth
• 1/2 tsp. salt
• freshly ground black pepper
• 3 tbsp. chili powder
• 2 tbsp. cumin
• 1 tsp. paprika
• 3/4 cup dry orange lentils, rinsed and drained
• 1 - 15.5 oz. can black beans, rinsed and drained
• 1 - 15.5 oz. can small white beans, rinsed and drained
• 1 - 15.25 oz. can corn, drained

Heat a large pot over medium heat and generously spray with avocado oil spray.  Add onion, red pepper and jalapeno.  Cook until starting to soften, about 4 minutes.  Add the garlic and stir to mix well, cooking for another minute, stirring continuously.  

Add the diced tomatoes, tomato paste and broth to the pot and season with the salt, black pepper, chili powder, cumin and paprika.  Stir to mix well.  Bring mixture to a boil and add the lentils to the pot.  Reduce heat to a simmer and allow to simmer for 20 minutes, until lentils are mostly tender.

Add the black and white beans and corn to the pan and stir to combine.  Return to a simmer, cover pot and allow to simmer covered for another 30 minutes, stirring occasionally.

Serves 6.  Each 1.5 cup serving yields 312 calories, 1.5 gram fat, 16.6 grams protein and 37 net carbs.

If desired, serve with shredded vegan cheese and diced fresh avocado.