Ingredients
Directions
Set a large pot over medium heat, and add 1–2 tablespoons of the water, onion, green and red bell pepper, celery, carrot, and salt if using.
Stir, cover, and let cook for a few minutes.
Then, add the garlic, chili powder, oregano, dry mustard, smoked paprika, cinnamon, red pepper flakes, and black pepper.
Stir through and cover again, cooking for another 4–5 minutes. Reduce heat if veggies are sticking to the bottom of the pot.
Add the crushed tomatoes, chickpeas, kidney beans, 1 cup water, lentils, bay leaves, and molasses if using, and stir to combine.
Increase heat to bring to a boil.
Reduce heat to low, cover, and simmer for 25–30 minutes, until lentils are softened.
Stir in lime juice and serve portions with lime wedges.
Chef's Notes
Bell Peppers
Feel free to use a mix of red and green bell peppers for color and flavor. You can use all of one color, or also use red and orange peppers. If your family or friends aren’t fond of them, you can reduce the measure—and chop very, very fine!
Smoked Paprika
Smoked paprika adds a smoky spicy flavor rather than a hot spicy flavor to dishes, so many children enjoy the taste. It’s a great addition to a flavorful pantry!
Beans
Feel free to use black beans or pinto beans in place of the chickpeas. You can really use any variety of beans you like best here! If using chickpeas, you can mash or squish them partly to break them up and add more interesting texture to the chili.
Idea
If making this for a family, you can remove a portion for younger children, and then kick up the remainder with hot sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 7 days or freeze for up to one month.
Recipe from Plant-Powered Families by Dreena Burton.
Ingredients
Directions
Set a large pot over medium heat, and add 1–2 tablespoons of the water, onion, green and red bell pepper, celery, carrot, and salt if using.
Stir, cover, and let cook for a few minutes.
Then, add the garlic, chili powder, oregano, dry mustard, smoked paprika, cinnamon, red pepper flakes, and black pepper.
Stir through and cover again, cooking for another 4–5 minutes. Reduce heat if veggies are sticking to the bottom of the pot.
Add the crushed tomatoes, chickpeas, kidney beans, 1 cup water, lentils, bay leaves, and molasses if using, and stir to combine.
Increase heat to bring to a boil.
Reduce heat to low, cover, and simmer for 25–30 minutes, until lentils are softened.
Stir in lime juice and serve portions with lime wedges.
