Lentil & White Bean Chili

• Avocado oil spray
• 1 red onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 tbsp. chopped garlic
• 1 tsp. salt, divided
• Freshly ground black pepper
• 2 tbsp. tomato paste
• 2 tbsp chili powder
• 2 tsp. dried oregano
• 1 tsp. ground cumin
• 1 tsp. coriander
• 5 cups reduced sodium vegetable broth
• 2 - 14.5 oz. cans diced fire roasted tomatoes with green chiles with their juices
• 1 15.5 oz. can white navy beans, rinsed and drained
• 1 cup dry brown lentils
• 1 bay leaf
• 1 tbsp. red wine vinegar

Generously spray a large pot with avocado oil spray and heat over medium heat.  Add the onion, bell pepper, garlic, 1/2 tsp. salt and several grinds of fresh black pepper.  Cook until veggies are just tender, stirring occasionally, about 5 minutes.  

Stir in the tomato paste, chili powder, oregano, cumin and coriander and continue to cook, stirring frequently, until fragrant and red in color, about 2 minutes.

Stir in the tomatoes, beans, lentils, bay leaf, 1/2 tsp. salt and a few grinds of fresh black pepper and stir to combine.

Pour in the broth. Bring it to a steady simmer and reduce heat to medium low, partially covering the pot with a lid.  Allow to gently simmer for 45 minutes, stirring occasionally, until the lentils are tender and the chili has thickened.  

Remove the bay leaf and stir in the vinegar.

Enjoy with avocado chunks! Yields 6 servings.