Ingredients

The following ingredients have 4 Servings
  • 1/2 cup dry Lentils (brown lentils or 1 cup cooked)
  • 1 cup Kidney beans (cooked or canned)
  • 2 tsp oil
  • 1/2 red onion (chopped)
  • 1 green chili (chopped (Serrano or Bird's eye or Jalapeno, to taste))
  • 2 to 3 cloves of garlic chopped
  • 2 medium tomatoes (chopped)
  • 1/2 tsp chipotle pepper powder
  • 2 to 3 tsp taco spice blend (recipe below)
  • 1/2 red bell pepper (chopped)
  • 1/4 cup chopped celery
  • 2 cups water (less or more to consistency preferred , use 1.5 cups if using cooked lentils)
  • 3/4 tsp salt or to taste
  • 1/2 cup fresh or frozen corn
  • Pickled jalapeno (cilantro, lemon juice, sour cream/yogurt, guacamole, tortilla strips for garnish.)

Instruction

  • Soak the lentils in hot water for half an hour. Drain and keep ready.
  • In a large pan, add oil, and heat on medium. Add the onion and cook until translucent. 4 minutes.
  • Add in the green chili pepper and garlic and cook for 2 minutes.
  • Add the tomatoes, chipotle pepper, taco spice and cook until tomatoes are saucy. 5 minutes.
  • Add the bell pepper, celery, mix and cook for a minute.
  • Add the drained lentils and kidney beans, salt and water and mix well. Cover and cook for 20 minutes.
  • Stir, taste and adjust salt and spice, and water if needed. Reduce heat to low-medium and cover and cook for another 20 minutes or until the lentils and kidney beans are very tender. (If using cooked lentils, simmer for 5 minutes.)
  • Cook uncovered to thicken the chili or add water if too thick.
  • Mix in the corn and 1/2 tsp lemon juice. Sprinkle a bit more taco spice blend if you like. I did.
  • Serve hot, topped with some of vegan sour cream, cashew cream or yogurt, pickled jalapenos, chopped onion, a bunch of cilantro, non dairy cheddar, salsa, sliced avocado and anything and everything. To make this Indian, add garam masala instead of taco spice.