One Pot Lentil & Bean Chili (Vegan/Vegetarian)

• 1 yellow onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 jalapeno pepper, seeded and minced
• 2 tbsp. chopped garlic
• 2 tbsp. chili powder (divided)
• 2 tbsp. cumin (divided)
• 1 tsp. coriander
• 1 tsp. oregano
• 1 tsp. paprika
• 1 tsp. crushed red pepper flakes
• 1/2 tsp. salt
• freshly ground black pepper
• 2 - 15 oz. cans diced tomatoes with basil, garlic & oregano, undrained
• 3 tbsp. tomato paste
• 4 cups reduced sodium vegetable broth
• 3/4 cup dry brown lentils
• 1 - 15 oz. can kidney beans, rinsed and drained
• 1 - 15 oz. can black beans, rinsed and drained
• 1 - 15 oz. can sweet corn, drained

Heat a large pot over medium heat.  Generously spray with avocado oil spray and add the onion and red bell pepper.  Cook until starting to soften, about 5 minutes.  Add jalapeno and garlic to the pot and stir to combine.

Add 1 tbsp. chili powder and 1 tbsp. cumin to the pot along with the diced tomatoes, tomato paste and broth and stir to combine.  Raise heat to bring it to a boil.

Once boiling add the lentils and reduce heat to a gentle simmer.  Allow it to simmer for 20 minutes, uncovered, stirring occasionally, until lentils are tender.

Add the kidney beans, black beans, corn and remaining seasonings to the pot, cover and allow to simmer, covered, for 20 minutes, covered, stirring occasionally.

Yields six 1 3/4 cup servings.   Enjoy!

Served with a light sprinkling of plant based provolone.  YUM!