Ingredients

The following ingredients have 6 Servings
  • 1 can black beans (drained and rinsed)
  • 1 can kidney or pinto beans (drained and rinse)
  • 1 cup red lentils
  • 28 ounce can tomato sauce or finely diced tomatoes
  • 3 cups vegetable broth
  • 4 cloves garlic (minced)
  • 1 medium red onion (chopped)
  • 1 cup corn
  • 2 stalks celery (finely diced)
  • 1 red bell pepper (chopped)
  • 2 serrano peppers (chopped*)
  • 2 tbsp oil (I used olive)
  • 1 tbsp coconut sugar
  • 3 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp paprika
  • 2 bay leaves
  • 1-1 1/2 tsp sea salt
  • Black pepper to taste
  • Optional: Pinch of cayenne

Instruction

  • Chop the onion into small pieces and add to a pan with the oil. 
  • Saute until translucent, about 5-10 minutes. 
  • Add in the chopped celery, bell pepper, corn, serrano pepper (see notes about spice), garlic and saute an additional 5 minutes. 
  • Add in all of the spices, coconut sugar, salt, and bay leaves and mix well. 
  • Add in all remaining ingredients and bring to a low boil. 
  • Cover, reduce heat to low and let simmer for about 25 minutes stirring occasionally to ensure the chili doesn't burn or stick to the bottom. 
  • After about 25 minutes, taste and adjust flavors as desired. Discard the bay leaves, then transfer about 2 cups of chili to a blender and blend until mostly smooth, leaving the lid slightly ajar to let the heat escape. Start the blender on the lowest setting and work up.
  • Transfer back to the pot and stir to combine.
  • Serve warm with sour cream, cilantro, avocado and enjoy!