Ingredients
- 1 tablespoon vegetable oil
- 1 onion diced
- 1 bell pepper diced
- 1 jalapeno diced or minced
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 cloves garlic minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon cinnamon
- 2 tablespoons tomato paste
- 1 can 15-ounce crushed tomatoes
- 3 cups low sodium vegetable stock
- ¾ cup dry red lentils
- 1 can 15-ounce low sodium black beans, drained and rinsed
- 1 tablespoon honey
- Optional: 2 cups frozen corn
- ¼ cup chopped cilantro
- Optional: diced avocado shredded cheese, sour cream
Instructions
- In a large pot over medium heat, add oil. Then add onion, bell pepper, jalapeno, salt, and pepper and saute 3 to 4 minutes.
- Add garlic, chili powder, cumin, cinnamon, and tomato paste and saute 1 minute.
- Add diced tomatoes, stock, lentils and bring to a boil. Once boiling, add beans and reduce to medium-low heat, cover, and simmer for 15 minutes.
- Add honey and optional corn, cover, and simmer for 5 minutes.
- Stir in cilantro.
- Serve with avocado, shredded cheese, and sour cream.