This versatile chili recipe delivers flavor and lots of nutrients. It's made with simple ingredients and comes together without much effort.
Red onion and a generous amount of greens add an extra level of nutrients that already exist in traditional recipes. The chili can certainly be made with yellow onion and without the greens but I recommend using them if possible for a nutrient boost.
🌿 1 chopped red onion
🌿 1 chopped red pepper
🌿 1 chopped jalapeno
🌿 4 minced garlic cloves
🌿 3 Tbsp chili powder
🌿 1 Tbsp oregano
🌿 2 tsp cumin
🌿 1 tsp salt
🌿 1 cup green or brown dried lentils
🌿 4 cups low sodium vegetable broth
🌿 2 cans (16 oz each) of any beans
🌿 1 cup corn
🌿 4 cups kale or other greens
🌿 2 Tbsp lime juice (optional)
🌿 1 Tbsp maple syrup (optional)
Sautee the onion, red pepper and jalapeno in 1 Tbsp of EVOO for about 5 minutes.
For a spicier version leave the jalapeno seeds, for a milder version, remove them.
Add the garlic and sautee for a couple minutes stirring frequently.
Stir in the spices (chilli powder, oregano & cumin) and salt and cook for another minute or so.
Add the lentils and mix everything.
Add the broth, then add the beans. Any beans can be used.
Add the corn.
Bring to a boil, reduce the heat, cover and simmer for 20 minutes, then add the greens. Cover and simmer for another 10, 15 minutes.
Add the lime and maple syrup (optional).
For a thicker chili use just the 4 cups of broth, for a lighter chili add 1 or 2 cups of water, I used some water.
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