Did someone say they were feeling chilly? or was that chili? I couldn’t tell cuz, honestly I’m feeling both!
In recent years, my family has become huge fans of Chili. My parents and older siblings have always liked chili, but my younger siblings have not liked it up until recently. So as result, I did not make it that often. But now, it’s a household favorite so I am always trying to put a little spin or tweak to it here and there.
I love adding lentils to chili because they hide really well. We also like to serve it with cornbread. I have shared a few versions of cornbread but THIS ONE is probably the best if you’re looking for a good one. the recipe for the cornbread in a later post, sorry can’t promise when that will be, but soon.
Today, I wanted to share with you guys a quick and easy recipe for a really hearty chili to warm you up this season. I hope you enjoy!
Easy Black Bean and Lentil Chili (Vegan+GF)
Simplistic dinners are always a go to when things get really busy. That's why this super easy chili is a family favorite.
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 medium onion chopped
- 1 red bell pepper chopped
- 1-2 jalapeño peppers minced
- 1 can 14.5 oz diced tomatoes, undrained
- 2 8- ounce cans tomato sauce
- 2 cups vegetable broth
- 2 cups cooked red lentils drained
- 2 cups cooked black beans drained
- 2 1/2 tablespoons worchestershire be sure your brand is vegan if necessary
- 2 teaspoons liquid smoke
- 1 tablespoon cocoa powder
- 2 tablespoons brown sugar
- 1 1/2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon cumin
- salt and pepper to taste
Optional for Serving:
- coconut yogurt
- shredded "cheese"
Add oil, onion, garlic, and peppers to a large, high-sided, skillet and cook until softened.
Add the remaining ingredients and bring to a boil, then reduce heat to simmer.
Simmer uncovered, stirring occasionally, for 30 minutes to 1 hour until thickened.
Serve hot and if you like, topped with "sour cream", cilantro, and shredded "cheese".