by Kristina, Mountain Solid, Water Reflecting Sangha
1 tbsp olive oil
1 onion, chopped
2-3 celery stalks, diced
1 red pepper, deseeded and chopped
1 cup frozen or fresh corn (optional)
1-2 garlic cloves, crushed
24 oz can crushed tomatoes
15 oz can black beans, rinsed
15 oz can red beans, rinsed
1/2 c dried green lentils
Seasonings of choice (e.g., paprika or smoked paprika, chili powder, cumin, smoked sea salt)
Sea salt & black pepper
Note: Chili can also be prepared in a slow cooker.
1. Rinse lentils and simmer in plenty of water until tender, about 45 minutes. Drain and set aside.
2. Heat oil in stockpot. Saute onion, celery, and red pepper until tender. Add garlic and chipotles and cook for 1-2 minutes.
3. Add rest of ingredients (including lentils) and more liquid if needed. Season to taste. Simmer for 20-30 minutes.
4. Discard chipotles before serving. Serve over tortilla chips, quinoa, long-grain rice, or pasta.