One Pot Vegan Lentil Chili

Ingredients

• 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 ½ tsp sea salt
• Black pepper to taste
• Optional: Pinch of cayenne

Instructions

• 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!